Moroccan Beetroot Salad

Steps

1. Fill a saucepan with water and place the beetroot in the water. You can also add a lemon slice in half to enhance color and flavor.
2. Cover the pan, set the heat to medium high, and let the beetroots cook in boiling water until done (this may take 1 hour for large beets).
3. Drain the cooked beetroots from the boiling water and place them in a large bowl with cold water to cool off.
4. Mix the rest of the ingredients together: the grated onion, olive oil, chopped parsley, vinegar/lemon juice, salt, pepper, and cumin (add some spices to this mixture now).
5. Peel the beetroots once they have cooled down. Wash your hands immediately with water and soap to avoid staining.
6. Slice the cooked beetroots.
7. Mix the parsley and onion mixture into the sliced beetroot.
8. Taste the salad and adjust the spices (salt, cumin, and pepper) to taste.
9. Cover the bowl with plastic wrap and place the beetroot salad in the fridge for a few hours before serving. The salad must be served cold.