Rinse Golden beets well,
peel away the rough parts of the skin and roast them in the oven at 425°F with a generous drizzle of olive oil For about 40 minutes or until fork tender.
Let them cool, then dice them. Throw them in a salad bowl with purple onion, fresh mint and Italian parsley. Sprinkle with toasted cumin seeds and kosher salt. Drizzle with olive oil and splash fresh lemon juice.