Recipe courtesy of Nancy Liddle of City Lights Cafe
2 lbs. beets, trimmed
Juice of one lemon
1/2 tsp. ground cumin
1/2 tsp. paprika
1/4 tsp. cinnamon
1 tbsp. orange flower water (optional)
2 tbsp. olive oil
Salt and Pepper to taste
2 tbsp. chopped parsley
Steam, boil, or roast your beets until tender. Refresh them under cold running water and slip them out of their skins. Slice in 1/4 inch slices, or into wedges if you prefer. Toss with lemon, olive oil, flower water, and spices. Add salt and pepper to taste. Serve with a sprinkle of fresh, chopped parsley.
Photo: Nick Collins