Marinated Beet Salad

2-3 pounds beets

1 medium lemon, juiced

2 tablespoons olive oil

2 tablespoons salt or to taste

⅔

teaspoon black pepper

2 tablespoons parsley, chopped

1 clove garlic, minced

Boil beets in water to cover for 50-60 minutes or until tender. Drain and cool 10 minutes. Peel and quarter; cut each quarter into 1/3- to 1/2-inch slices and add to a large bowl.

In a small bowl, whisk together lemon juice, olive oil, salt, pepper, parsley and garlic. Pour over beets, toss well and serve at room temperature or chilled.

Serves six to nine.