Beet Salad with Cumin

Directions

1. 1
   Preheat the oven to 375F.Wash the beets, then put them, still wet, in a roasting pan and cover with foil.
2. 2
   Bake until soft, about 45 minutes (use a thin-bladed knife to pierce through the foil and into the beets to test for doneness).
3. 3
   Remove the beets, then allow them to cool before peeling and slicing into rounds 1/2 inch thick.
4. 4
   (You can cook the beets a day or two in advance if you like; cut them up at the last minute.)
5. 5
   In a blender or bowl, whisk together all the remaining ingredients except the parsley until creamy.
6. 6
   Taste and adjust the seasoning as necessary.
7. 7
   Toss the beets with the dressing and refrigerate or serve, garnished with the parsley.