4-6 servings

2 lbs beets
2 tablespoon extra-virgin olive oil
2 cloves garlic, mashed and minced
1 teaspoon cumin
juice of 1/2 lemon
pinch of course salt

Preheat oven to 400-degreeF.

Wash the beets and prepare them by trimming away all but a 1/2" of greens if they still have their leaves, and leaving them untrimmed if they don't. Don't worry about their root-end tails. Wrap the beets in heavy-duty aluminum foil and place the package on a rimmed baking sheet. Roast the beets for 1-2 hours, until they are completely tender when pierced with a knife. Remove the beets from the oven; allow to cool. (itf note: I popped them in the oven when I woke up, baked for the 2 hours it took to get ready for work, then just let them cool in the oven all day.)

Skin the beets with a paring knife. Cut the beets into 1/2" dice and put into a bowl.

Heat the oil in a small skillet over medium-high heat. Add the garlic and cook, stirring, for 1 minute, or until the garlic is fragrant but not yet brown. Add the cumin and continue to cook for 1 minute longer. Pour the hot oil over the beets. Toss the beets to coat them with the oil; add the lemon juice and salt and toss again.

Let the salad stand for at least 30 minutes to allow the flavors to blend. Serve at room temperature.

Author note: The cumin in these beets plays up their earthines. They improve by standing at room temperature, covered, for up to 24 hours. After that, if there are any left, refrigerate them.