Preheat oven to 400 degrees. Trim beets and wash them thoroughly. Then dry slightly but while still wet wrap individually in tin foil. Put in oven for around 45 minutes.
When beets are done, let cool slightly and then peel and chop. You can let them return to room temperature or put them in the fridge to speed things up. Mix with crumbled goat cheese, and chopped parsley. Any dressing will do, but a simple EVOO and balsamic vinegar is best.
Recipe by Tracy Houle at https://tracyhoule.com/simple-salad-recipe-beet-salad-with-goat-cheese-and-parsley/