Scrub the beets well and trim off any roots. Place them in a large pan, and cover with plenty of cold water.
Bring the beets to a boil, and cook at a medium temperature, covered, for 45 minutes or until a knife slides easily into the flesh of the largest beet.
Drain the beets. Peel them as soon as they’re cool enough to handle – the peel will slide off between your fingers. Chop the beets into coarse dice. Place in a medium-sized bowl.
In a separate small bowl, blend the vinegar, olive oil, salt and pepper, sugar and cumin. Pour over the beets, preferably while they’re still warm. Stir the scallions into the salad.
Taste to adjust seasonings if desired. Cover the bowl with plastic wrap, and refrigerate the salad for at least an hour. When ready to serve, spoon the salad out onto a dish and spoon tahini over it. Garnish with parsley, and enjoy.
Notes
This salad stays fresh for up to a week in the refrigerator, if stored in a tightly covered container.You will need to wear an apron while peeling and chopping the beets – their juice stains.You can make a cold drink out of the water the beets boiled in. Squeeze one lemon over the hot beet water; add 2 or 3 tablespoons of honey and a pinch of salt. Stir to dissolve the honey. Drink this cold, out of a glass. Surprisingly refreshing, and a strong energy-giver.