Beet Salad I And Ii from Healthy Diabetic Recipes

Beet Salad I And Ii Recipe

Recipe Ingredients:

1 lb Beets
1 tbsp Sugar
1 Lemon, juice of
1 tbsp Olive oil
1 large Pinch of cinnamon
1 tbsp Parsley, chopped
Salt to taste

Recipe Instructions:

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.

Yield: Approx. 2 cups.

From "Couscous and Other Good Food from Morocco" by Paula Wolfert. New
York: Harper & Row, Publishers, Inc., 1987. Pp. 76-77. ISBN
0-06-091396-7. Posted by Cathy Harned.

Servings: 1

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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