Essence of orange blossoms, or orange flower water, gives this salad an aromatic lift.
- Portion size 8 servings
- 1 lb beets
- 2 tablespoons orange juice
- 1 tablespoon orange flower water
- 1 tablespoon lemon juice
- 1 teaspoon granulated sugar
- 1/4 teaspoon cinnamon
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.