Grated raw beet salad

This recipe has been really popular on the New York Times web site, so I thought I'd give it a try with the beet from CSA Week #5. I'd say it's good, but I didn't think it was all that. I'm skeptical that people who don't like beets would really like it. Now deep fried beet balls, that's another matter entirely.

8 oz. beets, peeled and grated
3 tbsp. freshly squeezed orange juice (half an orange)
1 tbsp. freshly squeezed lemon juice (half a lemon)
1 tbsp. extra virgin olive oil
2 tbsp. parsley, minced

Serve on a bed of romaine lettuce.