½ to ¾ pound beets
½ to ¾ pound carrots
2 large shallots
Salt and freshly ground black pepper
2 teaspoons Dijon mustard, or to taste
1 tablespoon minced peeled ginger
1 tablespoon peanut oil
2 tablespoons lime juice
1/4 cup chopped cilantro leaves
Peel the beets, carrots and shallots. Combine them in a food processor and pulse carefully until the beets and carrots are shredded; do not purée. (Or grate the beets and carrots by hand and mince the shallots, then combine.) Scrape into a bowl. Add the ginger.
Toss with the salt, pepper, mustard, oil and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve.
Serves 4