Categories: Salads, Moroccan, Appetizers, Vegetables 
      Yield: 2 cups 
  
      1 lb Beets 
      1 tb Sugar 
      1 ea Lemon, juiced 
      1 tb Olive oil 
      1 lg Pinch of cinnamon 
      1 tb Parsley, chopped 
           Salt to taste 
  
  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.