INGREDIENTS

• 4 medium gold beets

• 1 small red onion, sliced very thin

• 1/4 cup extra virgin olive oil

• 2 tablespoons vinegar

• 3/4 teaspoon salt, or more to taste

• 1/2 teaspoon cumin

• 1/4 teaspoon pepper (or more to taste)

INSTRUCTIONS

1. Preheat the oven to 400ºF.

2. Meanwhile, prepare the beets by removing any beet greens, leaving at least one inch of stem attached to the beets. Wash the beets well, using a scrubbing brush to scrub away any dirt. Wrap each beet individually in aluminum foil and place them on a large baking tray/in a baking dish.

3. Transfer the beets to the oven and roast for between 45-60 minutes, depending on the size of the beets. If they are very large, it can take up to 90 minutes. They're ready when they're knife/skewer tender.

4. Remove knobs and tails from the roasted beets and peel off skins. Cut into 1/2 inch square cubes and place in a salad bowl. Add red onion slices to the bowl.

5. Whisk together olive oil, vinegar, salt, pepper and cumin. Pour mixture over the onions and beets. Stir gently until beets and onions are evenly coated with the oil mixture.

6. Add more salt and pepper to taste, if desired. Marinate for 1 hour at room temperature, then serve.