Ingredients:
2 lbs beets, trimmed
1 lemons, juice of, large
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cinnamon ( I actually add closer to 1/3 teaspoon)
1 tablespoon orange blossom water ( start with 1/2 tablespoon and adjust)
3 -4 tablespoons extra virgin olive oil
salt
fresh ground black pepper
3 tablespoons fresh parsley, chopped
loose leaf lettuce (optional) or romaine lettuce (optional)
Directions:
Wash the beets well, peel, trim off tops and steam until tender, about 20-30 minutes. Alternately, the beets can be oven-roasted or placed in aluminum foil and grilled.
Once beets are cool, slice thinly.
In a non-reactive bowl toss the sliced beets with the lemon juice, cumin, paprika, cinnamon, orange blossom water, olive oil, salt and the pepper. Adjust seasoning if necessary.
Cover and chill. Marinate 2-3 hours.
Just before serving, stir in the chopped fresh parsley.
If desired, line each salad plate with lettuce leaves and top with the beet salad.
Servings: 6
Time preparation: 0 min.
Time total: 30 min.