Place the beets, mango, cucumbers, red onion, jalapeño pepper and chopped parsley in a large mixing bowl.
Combine all the ingredients for the vinaigrette in a separate bowl or measuring cup and whisk until well combined. Pour over the salad and toss gently to combine.
Refrigerate for at least an hour to allow flavors to meld and serve.
This salad will keep well for 4-5 days in the refrigerator.
Notes
*prep time does not include cooking/cooling/peeling the beets