Preheat oven to 400F. Rub beets lightly with olive oil and place on a baking sheet. Roast until a paring knife slides in easily, 45 to 55 minutes depending on size. Let cool until you can handle them, about 15 minutes. Slip off the skins using your fingers or a paper towel - they should peel right off. Cut into 1-inch wedges.

While beets cool, warm a small dry skillet over medium heat. Add cumin seeds and shake the pan until fragrant and slightly darker, about 2 minutes. Immediately pour into a large mixing bowl to stop cooking. Add cinnamon and stir to combine.

To the warm spices, whisk in olive oil, lemon juice, garlic, honey, salt, and pepper. Taste and adjust - it should be bright, warm, and slightly sweet.

Add warm beet wedges to the bowl and toss gently to coat. Let sit for 10 minutes so the beets absorb the dressing. Fold in parsley and cilantro. Transfer to a serving platter, spoon any remaining dressing over top, and scatter with almonds if using. Serve at room temperature or slightly chilled.