Choose 8 beetroot that are roughly the same size so some aren't over cooked while others are still hard.
Wash the beetroot thoroughly to remove any soil.
Make sure the tops are cut about 2 inches from the top so the color doesn't bleed out too much when boiled.
Place beet in a pot and add in enough tap water to cover them by around 2 inches.
Set the pot on the stove and bring to the boil on a medium to high setting.
Reduce to a simmer and allow beets to cook for around 45 minutes or until a fork inserted indicates they are soft.
Allow beets to cool off then cut of the top and tail and slip them out of their skins.
Rinse and cut each beet into 3 slices, then chop beetroot into blocks.
Now chop your onion fine.
Chop cilantro roughly - not too fine as you want to see the green bits in the salad.
Grind cumin in a mortar and pestle after toasting the seeds in a dry pan for a couple of minutes, or use ready ground cumin, which isn’t quite as fragrant.
Mix onion and beetroot together with the salt, pepper, and cumin.
Add chopped cilantro.
Lastly add the lemon juice and olive oil.
Arrange on your serving platter or bowl.
Decorate with small blocks of the feta cheese, or crumble it in.
Stir lightly with a fork, as you want to maintain the contrast between the colors with the feta showing up white with a pinkish tinge.