Shlada del barba bil kamoon (beetroot and cumin salad)

Beetroots, cut stem to ¾ inch, leave roots, cleaned well	6
Olive oil	1/3 cup
Red wine vinegar	1 tablespoon
Cumin, ground	½ teaspoon
Pepper, freshly ground
Onion, red	1
Parsley, chopped	2 tablespoons

1. In a large pot, boil the beets for about 1 hour, or until tender; set aside to cool. 
2. In a deep bowl, beat the oil with the vinegar, cumin, and pepper to make a dressing. 
3. Peel the beets, and trim the roots. 
4. Halve the beets, cut them into slender wedges, and then place in the dressing. 
5. Halve the onion, slice into slender wedges, and add to the beets. 
6. Add the parsley, and toss well. 
7. Serve warm or at room temperature. 

Recipe from World Kitchen Morocco.