5 Medium sized beets, tops removed
1 Red onion, cut in half and thinly sliced
1 tbsp Olive oil
1/4 cup Freshly squeezed orange juice
1 tbsp Orange zest
2 tsp Cumin
1 tsp Salt
1/4 cup Fresh mint leaves, packed
1/4 cup Fresh cilantro leaves, packed
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 35-40 minutes. Remove from pot and allow to cool completely. While running under cold water, remove the skins from the beets using a peeler. Cut beets into 2” pieces and set aside. In a small bowl combine orange juice, olive oil, cumin and salt. Stir well and set aside. In a large bowl add in beets, fresh mint, fresh cilantro, sliced onions and dressing and toss until everything is mixed together. Top with more fresh herbs and serve. Note: Without the fresh herbs, salad will store well for up to 5 days in refrigerator.