Cumin and beets go so well together - the exotic savory flavor pairs nicely with the rich sweetness of the beets. Vinegar adds a little bite and salt brings the whole thing up to a humming pitch. A great addition to any mezze plate or felafel meal.
A variant on a red wine pickled beet recipe from Linda Ziedrich's The Joy of Pickling. Rather than use her suggested ginger and cinnamon, we added my beloved nutmeg (CT native that I am) and some star anise.
Most pickled beets I find are much too vinegary, hiding rather than enhancing the naturally sweet flavor of the beets. My mother has a way of preparing pickled beets that is truly delicious, complementing the sweetness without overpowering it.