1. Preheat oven to 400° F. Line a large, rimmed baking sheet with parchment paper.

2. If the beets have green tops slice off the beet leaves close to the top of the beet, leaving yourself enough to hold for peeling after cooking. Gently scrub the beets with a vegetable brush under cold running water, being careful not to damage the skin.

3. Rub a bit of coconut oil over each beet and place on the baking sheet.

4. Roast the beets until a knife inserts easily through the center, 40-60 minutes, depending on the size of the beet.

5. While the beets are cooking, zest the orange to get 1 tablespoon of zest, then squeeze ¼ cup of fresh orange juice.

6. Whisk the orange juice and zest, olive oil, cumin, salt, and pepper, together in a large bowl.

7. Once beets are cool enough to handle, cut the stems and tails off, then remove the skin with a vegetable peeler. Alternatively, use a paper towel to rub off the skin to avoid having beet-stained hands.

8. Dice the beets into 1-inch cubes and place in the large bowl with the dressing. Add the sliced onion, mint, and parsley and toss together.

9. Taste and season with salt and pepper as needed. Top with feta and serve warm or chilled.