Wash beets well and pat dry with paper towel. Evenly coat beets with the 2 tbsp of EVOO, salt, and pepper. Space them out onto a small baking sheet and cover with foil. Bake for approximately an hour or until beets are fork tender and then allow time to cool.
When the beets have cooled, use fingers to rub off skin. You may want to wear food safe gloves in order to avoid dying your hands purple.
Slice beets into small wedges and place in pyrex pan.
In a bowl, combine apple cider vinegar, remaining olive oil, honey, onion powder, and a healthy pinch of salt and pepper. Whisk together until honey dissolves into the vinaigrette. Pour over beets and gently toss.
Cover and chill for at least one hour to allow beets to marinate.
When ready to serve, sprinkle with toasted pistachios and chopped parsley.
Recipe by Chef Times Two at https://www.cheftimestwo.com/california-beet-salad/