Beet, Carrot, and Apple Salad

zest and juice of 1 orange
zest and juice of 1 lime
1 Tbsp. sherry vinegar
1 C. olive oil
sea salt and freshly ground black pepper
1 lb. beets, peeled and cut in matchsticks
large carrots, peeled and cut in matchsticks
Granny Smith apple, cored, peeled, and cut in matchsticks
1 turnip, peeled and cut in matchsticks
bunch flat leaf parsley, stems removed

In a large bowl, combine zest and juice from orange and lime and vinegar. Slowly whisk in olive oil and season with salt and pepper to taste.
Layer beets, carrots, apple, and turnip in bowl. Season with additional salt and pepper to taste.
Toss salad together just before serving and top with parsley.