Madras Plaid Salad, Take Two

• 2 beets, one red and one golden preferably (about 1 cup)
• 1 sweet plum or pluot, julienned (@ 1/2 cup)
• 1/2 cup fresh mango, julienne sliced
• 2 small carrots, preferably of different colors, julienned (@ 1 cup)
• 1 1/2 inch fresh ginger, peeled and thinly julienned
• 8 lemon verbena leaves, rolled and snipped
• pinch of cumin, optional
• pinch of kosher or pink Himalayan coarse salt
• juice of 1 lemon, preferably Meyer, or sweet lime
• juice from half a sweet orange
• drizzle of EVOO, first cold press preferred

1. Assembly all of the salad ingredients, julienne sliced (about an inch and a half long) in a bowl, allowing their colors to bleed into one another. Add the herb, optional spice, and salt. Gently toss to intermingle the ingredients.
2. Squeeze the citrus juice over the salad.
3. Drizzle with EVOO. Gently toss again. Serve slightly chilled.

beets, sweet plum, fresh mango, carrots, ginger, lemon verbena leaves, cumin, kosher, lemon, drizzle of evoo

Taken from food52.com/recipes/6152-madras-plaid-salad-take-two (may not work)