Pickled Beet Salad

• 2 bunches red beets, trimmed
• Salt and freshly ground pepper to taste
• 2 tablespoons red-wine vinegar
• 2 tablespoons vegetable or olive oil
• 1 teaspoon sugar
• 1/4 teaspoon ground cumin
• 1 large red onion, thinly sliced
• 4 tablespoons finely chopped parsley

1. Place the beets with water to cover in a saucepan with salt to taste.
2. Bring to a boil and simmer until tender.
3. Cooking time will vary depending on the size and the age of the beets.
4. Let cool.
5. Remove the skin under cold running water.
6. Slice them, and place in a salad bowl.
7. Add vinegar, oil, sugar, cumin and salt and pepper.
8. Blend well, and check seasoning.
9. Add the onions and parsley.
10. Toss well, and serve.

red beets, salt, redwine vinegar, vegetable, sugar, ground cumin, red onion, parsley

Taken from cooking.nytimes.com/recipes/11444 (may not work)