Preheat oven to 350 degrees. Wrap each beet in foil and place in a pan. Bake beets for 1 to 1 1/4 hours. Remove beets from oven, and slightly open each foil wrapped beet to let the steam escape from the foil. Allow beets to cool for about 20 minutes, or until they are cool enough to handle. Rub the skin off of the beet and then slice the beet to about 1/4 inch thick. Mix together oil, vinegar, and ground cumin and whisk together well. Drizzle vinaigrette over beets and mix together well, be careful not to break beets up into small pieces. Sprinkle over scallions and parsley into beet salad. Season with salt and pepper to your personal preference.