1. Preheat oven to 375 degrees.

2. Wash the beets and leave root untrimmed. Place beets on a large sheet of foil and seal like a package. Place foil packet on a baking pan and roast in preheated oven until very tender, about 1 hour and 45 minutes. Poke beets to make sure they are tender.

3. As soon as beets are cool enough to handle, slip the skins off and cut into 1/4-inch slices.

4. In a small bowl, mix together the orange juice, cumin, vinegar, honey and cornstarch. Stir until cornstarch is well incorporated.

5. Place liquid mixture in a large, nonstick sauté pan and heat over medium-high heat. Add the butter and salt. Bring to a boil and add the sliced beets. Cook, turning beets as necessary, until they are hot and nicely glazed. Place on a serving platter or in a large, shallow bowl.

6. Mix together the walnuts, orange zest and parsley; sprinkle over the beets.

Chef's Note: You can prepare this recipe partly in advance: Just roast, peel and slice the beets ahead of time. This can be done up to 3 days in advance. Then finish the rest of the recipe procedure per instructions.

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