Beet Salad I and II

Serving Size :1 batch

Ingredient :
1 lb Beets
1 tb Sugar
1 Lemon; juice of
1 tb Olive oil
1 lg Pinch of cinnamon
1 tb Chopped parsley
Salt; to taste

Preparation:

Wash beets well, being careful not to break their skins. Cut off the tops, leaving a stalk of about 1 1/2". Boil in a 3 quart saucepan until tender, covered. Allow the water to cool, then slip off the skins, trim off the tops, and cut into bite-sized pieces. Mix the remaining ingredients and pour over the beets. Let marinate for 1 hour before serving.

Beet Salad II:

Prepare as described above, but add 1 tsp. orange flower water, 1/8 tsp. cumin, a pinch of paprika, and a little water to the sauce.