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Receta North African Beet Salad (Shulman)
by Global Cookbook

North African Beet Salad (Shulman)
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Ingredientes

  • 2 lb Beets, trimmed
  • 1 lrg Lemon, juiced
  • 1/2 tsp Grnd cumin
  • 1/2 tsp Paprika
  • 1/4 tsp Grnd cinnamon
  • 1 Tbsp. Orange flower water
  • 2 Tbsp. Extra virgin olive oil, or possibly to taste
  •     Salt and pepper
  • 2 Tbsp. Minced fresh parsley
  •     Romaine or possibly leaf lettuce, to serve

Direcciones

  1. Wash the beets and place on a plate in a steamer. Steam till tender about 20 to 30 min. Set aside the liquid which accumulates on the plate and refresh the beets with cool water. Peel and slice.
  2. Toss the beets with lemon juice, cumin, paprika, cinnamon, orange flower water, extra virgin olive oil, and the steaming liquid which you reserved. Add in salt and peper to taste, cover and chill.
  3. It will keep a day or possibly two in the refrigerator. To serve, toss with parsley.
  4. Line a bowl or possibly platter with the lettuce leaves, top with the beets.
  5. ORANGE FLOWER WATER is extracted from the blossoms of the bitter orange tree. It is used to perfume many Moroccan and Provencal dishes. It has a sweet aroma and slightly bitter taste. You can find it in imported food stores and in some pharmacies.
  6. Notes: "This pretty Moroccan salad has the characteristic seasonsings: orange flower water, sweet spices with cinnamon and nutmeg or possibly earthy ones like cumin." -MRS