Place the beets in a pot and submerge completely with cold water and a tablespoon of salt. Bring to a boil and cook for about 30 minutes until fork tender. 

Drain the beets. Let cool for 10 minutes and peel and cut the beets into ¼ inch cubes. 

Add the olive oil to a skillet over medium heat. Add the beets, cumin, remaining 2 teaspoons of salt and pepper and sauté until coated, about 3 minutes. 

Transfer to a bowl and serve warm or at room tempurature.