Salt to taste Wash beets well, being careful not to break their skins. Cut off the tops, leaving a stalk of about 4 cm. Boil in a 3 litre 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, 0.125 tsp. cumin, a pinch of paprika, and a little water to the sauce.