6 to 8 medium beets
Juice of 1 lemon
2 cloves garlic, minced
1 teaspoon cumin, or to taste
Salt and black pepper, to taste
4 tablespoons olive oil
1/2 cup diced fresh parsley

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, around 45 minutes. Cool, peel and cut beets into bite-sized pieces. Mix lemon juice, cumin, salt, and pepper in a bowl. Whisk in olive oil, then add the beets and stir. Let sit a few hours. Just before serving, sprinkle with parsley.

(contributed by CSA member, Robin Little)

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