Beet Salad I and II

Yields:	2 cups
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Wash beets well, being careful not to break their skins.

Cut off the tops, leaving a stalk of about 1 1/2 inch.

Boil in a 3 quart saucepan until tender, covered.

Allow the water to cool, then slip off the skins, trim off the tops, and cut into bite-sized pieces.

Mix the remaining ingredients and pour over the beets.

Let marinate for 1 hour before serving.

Beet Salad II: Prepare as described above, but add 1 tsp.

orange flower water, 1/8 tsp. cumin, a pinch of paprika, and a little water to the sauce.

It's so hard to find ingredients for this recipie!!!