Peel and grate red beets (I used food processor). Set aside.
Zest the citrus. Set aside.
In small food processor, place shallot, a squeeze of citrus, honey and vinegar. Mix well. Add in both oils. Continue to mix. Season with salt and pepper.
Toss beets the the vinaigrette. (You won't use it all, this should be enough for 4 cups of beets if you want to double recipe. Use remaining dressing for another salad).
Toss with most of citrus zest, saving some for garnish.
You can serve now or refrigerate and serve later.