Moroccan Beet Salad

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 1/2 lbs beets
• 2 -3 teaspoons sugar (at home i make this with splenda)
• 1 large lemon, juice of
• 1 tablespoon olive oil
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cumin
• 1/8 teaspoon sweet paprika (pimenton)
• 3 -4 tablespoons parsley
• 2 teaspoons water
• salt
• 1 tablespoon grand marnier (optional)

Recipe

• 1 trim the the long root tip off the beets, leaving about 1/2 inch of stem on the tops. scrub the beets rather well taking care not to damage the skin.
• 2 place the cleaned beets into a large heavy saucepan filled with water and bring to a boil. cook until the beets are cooked tender. this can vary from 30 to 60 minutes depending on the size of your beets.
• 3 when the beets are cooked, pour out the boiling water and run the beets under cool running water. reduce the temperature of the beets to a point where they can be handled. the skins should be fairly loose.
• 4 peel and trim the beets. dice into bite sized cubes about 1/2 - 3/4 inches.
• 5 mix together all remaining ingredients and pour over the slightly warm beets. toss and place in the fridge for a minimum of 1 hour.