Root Salad

• The root salad
• 1/2 cup grated tender ginger root
• 1/2 cup carrot, peeled & grated
• 1/2 cup golden beet, peeled & grated
• 1/4 cup grated fresh turmeric root and mango ginger (if available, else omit)
• Juice of 1 fresh lime
• 1/4 - 1/2 jalapeno, deseeded & julienned
• Kosher Salt to taste (~ 1/2 tsp)
• The tempering
• 1 tablespoon Canola oil
• 1/2 teaspoon whole mustard seeds
• 1 pinch asafetida powder (optional)

1. Combine the grated Carrots, golden beets & ginger in a bowl with the julienned jalapeno (feel free to up the jalapeno if you have the tolerance). Add the salt & lime juice & toss lightly.
2. In a skillet, heat the oil, add the mustard seeds. Once the seeds sputter, remove from fire and add the asafetida, stir well & drizzle over the salad. Mix and allow to rest for 1/2 hr to allow the flavors to combine. Serve cold.

root salad, grated tender ginger root, carrot, golden beet, mango ginger, fresh lime, jalapeno, kosher salt, tempering, canola oil, whole mustard seeds, asafetida powder

Taken from food52.com/recipes/14485-root-salad (may not work)