Preheatyour oven to 350 degrees. Wrap each beet in foil and place in a pan. Bake beetsfor 1 to 1-1/4 hours.
Removethe beets from the oven. Open each foil-wrapped beet slightly to allow steam toescape. Allow the beets to cool for about 20 minutes, or until they are coolenough to handle.
Rubthe skin off the beets. Cut each beet into slices about 1/4-inch thick.
Whisktogether well the vinegar, oil, and ground cumin.
Drizzle the vinaigrette over the beets and toss to coat, taking care not to break thebeets up into small pieces.
Sprinkle the scallions and parsley over the beets. Season with salt and pepper to your personal preference.
Recipe Tips
Variations on this salad
A teaspoon of lemon juice can brighten up the flavor