Roasted Beet Salad

2½ pounds medium red beets 1 tablespoon minced Italian parsley 1#189; tablespoons sliced green onion Juice of 2#189; lemons 3#189; tablespoons extra virgin olive oil Salt and pepper to taste Heat oven to 340 degrees. Wrap the beets in the aluminum foil and roast the beets until fork tender; this should take just over an hour and a half. Allow to cool then peel and cut into #188;-inch dice. Add beet cubes to a medium bowl. Add parsley, green onion, lemon juice, olive oil and salt and pepper. Toss to combine. Serves six eight to 10. Chef Hagop Hagopian, Fresh 1800, Schaumburg