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Recipes Around the World International Vegetarian Union
Moroccan Vegan Recipes
Contributed by Vegetarians and Vegans from around the world
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Beet Salads
From: David Eitelbach

Beet Salad I

  • 1 pound beets
  • 1 tablespoon granulated sugar
  • Juice of 1 lemon
  • 1 tablespoon olive oil
  • Large pinch of cinnamon
  • 1 tablespoon chopped parsley
  • Salt to taste
Wash the beets well, being careful not to break their skins.
Cut off the tops, leaving a stalk of about 1 1/2 inches.
Boil, covered, until tender.
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 beets. Let marinate 1 hour before serving. Makes about 2 cups.

Beet Salad II

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

--pp76-77 in Paula Wolfert's _Couscous and Other Good Food from Morocco_,
(New York, Evanston, San Francisco, London: Harper & Row, 1973) ISBN 0-06-014721-0

Beet Salad II is much better than Beet Salad I, even if you can't get the orange blossom water (which may be available in Middle Eastern stores).