3 pounds medium beets
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon sweet paprika
1/4 teaspoon ground cumin
- Preheat the oven to 350 degrees. Spread the beets in a cake pan and cover with aluminum foil. Bake the beets until they are tender, about 1.5 hours. Let the beets cool slightly, then peel and cut them into 1/4-inch-thick strips.
- In a large bowl, combine the lemon juice, olive oil, paprika and cumin. Add the beets and toss to coat. Season the salad with salt and toss again. Serve the salad at room temperature or slightly chilled.