Moroccan Beet Salad - cooking recipe

Ingredients

6 -8 medium beets
1 lemon, juice of
2 cloves garlic, minced
1 teaspoon cumin, to taste
salt and black pepper
4 tablespoons extra virgin olive oil
1/2 cup diced fresh parsley

Preparation

Place water in a 3-quart saucepan, and bring to a boil.
Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes.
Cool, peel, and cut beets into bite-size pieces.
Place in a serving bowl.
Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl.
Whisk in olive oil, then toss with beets.
Let sit a few hours.
Just before serving, sprinkle with parsley.