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In a large pot bring enough water to cover beets to a boil. Add in beets and allow to simmer until beets are tender enough to be pierced with a fork, about 45 minutes. Remove from the pot and allow to cool completely.
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Alternative: Roast the beets in the oven (RECOMMENDED). I roast my beets whole (400 F oven, 45 min for small, an hour or more for large) after a little scrub. The peel, bottoms, and tops just slip right off after roasting. I add a head of garlic to the sheet pan. Just slice off top of the head of garlic. Drizzle with oil and season with salt and pepper. Wrap in foil and place in a shallow dish or on the sheet pan next to the beets.
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Remove the skins from the beets using a peeler. Cut beets into pieces and set aside. Slice the onions finely and set aside.
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In a small bowl or in a small food processor (if adding garlic use the food processor) combine olive oil, orange juice, orange zest, white vinegar, cumin, and salt. Add 2-3 cloves of roasted garlic, if using. Stir well or process and set aside.
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In a large bowl add in beets, fresh mint or parsley, fresh cilantro, sliced onions, and dressing and toss until everything is mixed together. Top with more fresh herbs and serve.