You could also try this with canned beets for a quick and easy salad.
2 lbs beets, rinsed and trimmed
1/3 C red wine vinegar
1 C sliced red onion
2 t cumin
2 T olive oil
1/2 t cinnamon
Salt and pepper
Optional: Chopped parsley
Wrap the beets in foil and roast at 350 F for about an hour, or until they can be easily pierced with a fork. Remove foil and cool. Peel the beets under cold running water and then cube or julienne them.
Combine with the dressing ingredients in a large bowl and garnish with parsley.