Preparation

• Finely grate the zest from the orange and the lemon. Squeeze enough juice from the lemon to measure 2 Tbs.
• In a large bowl, whisk the zests, lemon juice, shallot, honey, and 1 tsp. salt; let stand for about 10 minutes to mellow the shallots. Whisk in the oil in a slow stream and add a generous pinch of pepper. Add the beets, parsnip, radishes, and chives, and toss to combine. Season to taste with more salt, pepper, lemon juice, or honey. Serve right away for a refreshingly crunchy slaw or let sit for up to 2 hours for the beets to soften a bit.