Beet salad is a delicious addition to the shabbat table. If you like rich deep flavors of cumin, lemon and garlic this salad is for you. You can cut the beets any shape you like. I like to grate them because it absorbs the flavors better.
1). Pre-heat your oven to 400 degrees and place the beets on a baking sheet lined with parchment paper.
2). Bake for about an hour till fork tender. You may also cook them in lots of water for about 2 hours. It does not have to be completely soft. Take out of the oven, let cool and peel the skin off.
3). Cut the beets and transfer to a bowl. Add the salt, pepper, cumin olive oil, fresh lemon juice, cilantro, garlic, and mix. Check for flavors and serve cold.