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Ingredients
1 1/2 lb. beets
2-3 tsp. sugar
1 large lemon, juice of
1 tbsp. olive oil
1/4 tsp. cinnamon
1/4 tsp. cumin
1/8 tsp. sweet paprika
3-4 tbsp. parsley
2 tsp. water
Salt
1 tbsp. Grand Marnier
Methods/steps
Trim 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. 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. 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. Peel and trim the beets. Dice into bite sized cubes
about 1/2 - 3/4 inches. Mix together all remaining ingredients and pour over
the slightly warm beets. Toss and place in the fridge for a minimum of 1
hour.
Additional Tips
Ready in 55 min
1 1/2 lb. beets
2-3 tsp. sugar
1 large lemon, juice of
1 tbsp. olive oil
1/4 tsp. cinnamon
1/4 tsp. cumin
1/8 tsp. sweet paprika
3-4 tbsp. parsley
2 tsp. water
Salt
1 tbsp. Grand Marnier
Methods/steps
Trim 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. 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. 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. Peel and trim the beets. Dice into bite sized cubes
about 1/2 - 3/4 inches. Mix together all remaining ingredients and pour over
the slightly warm beets. Toss and place in the fridge for a minimum of 1
hour.
Additional Tips
Ready in 55 min
