Beet and Cumin Salad

1. 1

   Cut the stems from the beet bulbs, leaving 3/4-inch attached.

2. 2

   Do not trim the roots.

3. 3

   Wash well to remove all traces of soil, and boil in salted water for 1 hour, or until tender.

4. 4

   Leave until cool enough to handle.

5. 5

   In a bowl, beat the olive oil with the red wine vinegar, cumin, and some freshly ground black pepper to make a dressing.

6. 6

   Wearing rubber gloves so the beet juice doesnt stain your hands, peel the warm beet bulbs and trim the roots.

7. 7

   Halve them and cut into slender wedges and place in the dressing.

8. 8

   Halve the onion, slice into slender wedges, and add to the beets.

9. 9

   Add the parsley and toss well.

10. 10

    Serve this salad warm or at room temperature.

No additional tips available.