Place whole beets in a medium to large saucepan and cover with salted water by 2 inches.
Bring to a boil and simmer, covered and cook until beets are fork tender, about 30-45 minutes, depending on beet size.
Remove beets as they’re done and immediately plunge in ice water to easily slip off skins.
Take the cooled beets and place them in a paper towel. Cradle the beets in your hands to remove the skins. Slice the beets into round slices about 1/2 inch thick and transfer to a large mixing bowl.
Add the remaining ingredients to the bowl and toss to combine. Let the salad marinate in the refrigerator for at least 30 minutes before serving.