To roast your beets, wrap each one in aluminium foil (cut them in half if they are too big) and roast for about 40 minutes to 1 hour at 200°C (about 400°F) or until they are cooked through. Let cool to room temperature, peel and dice.
In a frying pan, add the cumin and heat it up on low for a few seconds to bring out the flavor.
To the frying pan, add the olive oil and the onions and cook until they are translucent.
Add the beets and the parsley and cook for about 3 minutes.
Season with salt and pepper to taste (just a pinch might be enough since the beets are already very flavorful). Mix everything thoroughly.
The beets are done. Turn off the heat and garnish with some more chopped fresh parsley.
You can serve this salad warm or cold. Enjoy!
