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Place the beets in a large pot and cover generously with cold water. Place over high heat and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour or until tender, adding water to pot, if necessary, to keep beets submerged. Drain and cool until easy to handle.
Peel skins from beets and trim ends. Cut into wedges and place wedges in a large bowl. Add vinegar, oil, salt and pepper and toss to coat. Transfer to a serving bowl. Top with pecans, cheese and parsley.