You can substitute other herbs, or a combination, such as basil and dill, for some of the parsley.
1/4 c orange juice, or peach juice, or 3 T balsamic or sherry vinegar
1 T lemon juice, or 2 T lemon juice if using vinegar instead of juice
1/3 c extra-virgin olive oil, plus extra
salt and pepper, to taste
3 c (peeled) grated beets
2 scallions, finely chopped; sub–1/4 c red onion, thinly sliced
1-1/4 c chopped parsley, large stems removed first
1. Whisk together the orange juice, lemon juice, olive oil, salt, and pepper in a small bowl or jar. Set aside.
2. Put beets, scallions, and parsley into a serving bowl. Toss gently. Add dressing and toss again. Taste for seasonings, adding a bit more salt if you like. Let salad sit, if possible, for about half an hour to allow flavors to develop. (It will still be tasty if eaten immediately.) Drizzle with some extra olive oil before serving.