aluminum foil (just in case the beets bleed) and roast for 1 hour,
testing the beets with a paring knife toward the end. If the knife
goes through them very easily, they’re done.
When the beets are done, allow them to cool until you can
handle them and, using paper towels, wipe the skin off. Place all
the red beets in one bowl with more olive oil, sherry vinegar, and
salt and pepper to taste; do the same with the golden beets in a
different bowl.
Raise the oven temperature to 400°F. On a separate cookie
sheet, toss the pecans with the melted butter and more salt and
pepper. Bake and allow them to toast*, approximately 8 to 9
minutes. Allow to cool slightly, chop the nuts coarsely, and set
aside.
While the pecans are toasting, pour the ⅓ cup of olive oil into a
small pan and add 1 tablespoon of cumin seeds. Turn up the heat,
and as soon as the oil begins to bubble, remove from the heat and
allow to cool. That’s the cumin oil*.
To plate, keep the small beets whole and place them at various
points on the serving dish (or dishes). Cut the larger beets into
disks and do the same, staggering red and gold. Drizzle a drop of
cumin oil onto each beet and sprinkle with the pecans. Combine
the juices left over in the two bowls and toss the herbs in that
dressing. Scatter the herbs around the beets and top the beets with
the matchsticks of apple. Evaluate with a painter’s eye and
rearrange to make it as pretty as possible.