| Put beets in a medium saucepan, add cold water to cover, bring to a boil, reduce heat to medium-low, cover, and simmer until tender, about 40 minutes. Drain, reserving 1 1/2 cups of flavorful red cooking liquid.
In a large, heavy saucepan or flame proof casserole dish, heat oil over medium heat. Add onion and saute until soft and translucent, about 5 minutes. Add rice and stir until opaque, about 3 minutes.
Add water, 1 1/2 cups reserved beet juice, lemon zest, salt, and pepper. Bring to boil, cover, reduce heat to low, and simmer until water is absorbed and rice is tender, about 18 minutes. Do not uncover during cooking.
Remove from heat and let stand, covered, for 10 minutes. Fluff with fork. Stir in beets, vinegar, and, if using, parsley. The rice can be covered, refrigerated for up to 2 days and reheated.
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