Ghanaian Beetroot Salad


  • 1 pound beets
  • 1 tablespoon granulated sugar
  • juice of 1 lemon
  • 1 tablespoon olive oil
  • large pinch of cinnamon
  • 1 tablespoon chopped parsley
  • salt to taste

Beet salad II 

  • 1 teaspoon orange flower water
  • ⅛ teaspoon cumin
  • a pinch of paprika


Beet salad I – Wash the beets well, being careful not to break their skins.

  1. Cut off the tops, leaving a stalk of about 1½ inches.
  2. Boil, covered, until tender.
  3. Allow the water to cool, then slip off the skins, trim off the tops, and cut into bite-sized pieces.
  4. Mix the remaining ingredients and pour over beets.
  5. Let marinate 1 hour before serving.

Beet salad 

  1. Prepare as described above, but add orange flower water, cumin, paprika, and a little water to the sauce.

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