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Preheat oven to 400 degrees. Place 1/2 cup water into bottom of Dutch oven or saucepan. Add clean beets and cover. Roast 45 minutes.
Allow beets to cool, wipe skin off, and dice. Combine with red onion, parsley, lemon juice, ground cumin, coriander, and sea salt in large bowl and stir to combine. Top with olive oil. Serve immediately or place in refrigerator to allow flavors to meld.