In medium pot, add beets and cover with two inches of cold water; add pinch of salt. Cover, turn heat to high and bring water to boil. Reduce heat to low, maintain simmer and cook for 40-50 minutes until beets can be easily pierced with fork. (Note: Check often, as smaller beets may only take 30 minutes.)

Drain beets, run under cold water, peel and dice.

In mixing bowl, whisk together oil, vinegar, garlic, mustard, salt and pepper until smooth. Taste and adjust seasoning as necessary.

Add beets, walnuts, cheese and parsley and toss to coat. Garnish with more parsley and serve.