Beet And Orange Salad
Essence of orange blossoms, or orange flower water, gives this salad an aromatic lift.
Servings: 8
Ingredients:
-
1 lb (500 g) beets
2 tbsp (25 mL) orange juice
1 tbsp (15 mL) orange flower water or lemon juice
1 tsp (5 mL) granulated sugar
1/4 tsp (1 mL) cinnamon
Preparation:
Scrub beets; trim off stems 1 inch (2.5 cm) from bulb. In saucepan of boiling salted water, cook beets for 30 to 40 minutes or until tender. Drain and slip off skins. Cut into 1/4-inch (5 mm) slices and place in bowl.
Stir together orange juice, orange flowem water, sugar and cinnamon; drizzle over beets and toss lightly. Let cool to room temperature. (Recipe can be prepared ahead and refrigerated for up to 8 hours. Bring to room temperature before continuing.) Taste and adjust seasoning.
Additional Information
-
Tip
Orange-flower water is available at Middle Eastern food stores.
Tags:
Salads and Salad Dressings; Middle-Eastern and North African; Vegetables; Fruits; Boil/Simmer;
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »