1 bunch of cilantro
1 very small onion
1 tablespoon canola oil
2 tablespoons vinegar
1/2 teaspoon cumin
Salt and black pepper to taste
Cut the beet tops and wash the roots well. Don't peel your beets. To soften the beets you'll have to steam, boil or process them in the pressure cooker. Usually steaming or boiling takes between 20 to 40 minutes. The pressure cooker is a bit faster. To check if your beets are soft, simply stick a fork in them. Let the beets cool (you can wash them with cold water to speed this up a bit), cut their top and bottom and use a knife to peel them. The skin should come right off when the beets are soft. Slice or dice your beets and add them to a mixing bowl. Remove the stems from a bunch of cilantro and chop the leaves. Add them to the bowl. Slice a small onion into very thin slices and add them to the bowl. Season with oil, vinegar, cumin, salt, and pepper. Taste and correct seasonings. You can serve this salad right away or store it in the fridge for up to a week. The beets absorb the seasonings and it's even tastier a day or two later.