A vibrant and flavorful beet salad with a touch of spice and fresh herbs.
Bring a large saucepan of water to a boil.
Use enough water to fully submerge the beets for even cooking.
Add the beets to the boiling water and simmer until tender, about 40 minutes.
Check the beets with a fork; they should be tender but not mushy.
Remove the beets from the water, let them cool, then peel and cut into bite-sized pieces.
Peeling is easier when the beets are slightly warm; use a paper towel to rub off the skin.
In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, paprika, and a pinch of salt and pepper.
Taste the dressing and adjust seasoning as needed for balance.
Toss the beet pieces with the dressing until evenly coated.
Let the beets sit in the dressing for at least 30 minutes to absorb the flavors.
Sprinkle the salad with fresh parsley before serving.
Chop the parsley finely for a more even distribution.
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