Trim off any leafy greens attached to your beets. Depending on your preference, leave the root attached or cut it off. Wash the beets thoroughly.
Boil a large pot of water. Making sure there's enough water to cover your beets. Once it reaches a full boil, carefully place the beets in the water with the lid on and allow them to boil for 45-60 minutes. You will know if the beets are done cooking if you can easily pierce through the center of the beets with large fork.
Remove the beets from the water. Place them in a bowl, and then in the refrigerator to cool.
While the beets are cooling, make the dressing by stirring together 3 tablespoon of extra virgin olive oil and 3 tablespoon of freshly squeezed lemon juice. Optional: Whisk in 2 teaspoon of honey if you prefer a sweet dressing. Keep in mind that beets are already fairly sweet so the honey may not be neccesary.
Once the beets are cool, the skins should slip off easily. Rub the skin off with your thumb, and then peel it off in strips with your fingers. Or use a knife to remove the skins.
Chop the cooked beets into about 1" cubes. Place the beet cubes in a mixing bowl.
Pour the olive oil and lemon juice dressing over the beets. And toss the beets in the dressing.
Sprinkle the mixutre with salt and pepper, add the parsley and toss again. Taste the salad to see if it needs more salt at this point.