Wash beetroot but keep whole and unpeeled. Place in a pot, cover with water and boil for 1 hour, or until the skin can easily be pierced with a fork.
Drain the beetroot, reserving the cooking water. As soon as the beetroots are cool enough to handle, remove the skin and slice into rounds.
Place the beetroot in a bowl. Mix one glass of reserved cooking water with paprika, cinnamon, sugar, blossom water and lemon; pour over sliced beetroot.
Keep in the fridge for at least 2 hours before serving.