1 Preheat oven to 350°F and line a bkaing sheet with foil. 2 Clean the beets and place on the baking sheet. Roast for an hour or until tender with a fork. Cool, peel, and cut into bite-sized pieces.3 To make the vinaigrette, puree one of the cooked beets with the lemon and orange juice, balsamic vinegar, the garlic, cumin, paprika, salt, pepper and olive oil. This can be done a day in advance. 4 Before serving, toss the beets with vinaigrette. Adjust seasonings to taste and garnish with cilantro.

I love to find new ways to cook with beets and this recipe topped the cake.

Source:

Adapted from Joan Nathan's Quiches, Kugels and Couscous Cookbook