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Marinated Beet Salad
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Beet salad is marinated in a flavorful mixture and served cold as an appetizer.

Serves: 4 (about 2 cups)

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Sephardic Parve Salad

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1 lb. beets, with stalks
1 tbl. granulated sugar
Juice of 1 lemon
1 tbl. olive oil
1/4 tsp. cinnamon
1 tbl. chopped flat-leaf parsley
Salt, to taste


  1. Wash beets gently. Remove tops, leaving a short stalk of about 1-1/2 inches.
  2. Boil water in a 3-quart saucepan, add beets, cover and cook for about 20 minutes, or until tender.
  3. Leave beets in water to cool, then remove skins and trim off the remaining tops. Cut beets into cubes about 1/2 inch on a side.
  4. Prepare the marinade by mixing the remaining ingredients. Pour marinade over the beets and marinate for 1 hour before serving.
  5. Variation: Add 1 teaspoon orange flower water, 1/8 teaspoon cumin, pinch of paprika, and 1 tablespoon water.

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