Carrot, Beet and Ginger Salad

Ingredients

• 1 pound beets 
• 1 pound carrots 
• 2 teaspoons cumin 
• 3 tablespoons cilantro leaves fresh chopped
• 3 teaspoons mint leaves fresh chopped
• 5 tablespoons ginger freshly grated (reserve any juice that accumulates while grating)
• 2  juice of lemon 
• 0.8 teaspoon pepper 
• 1 small onion diced red finely
• 2 tablespoons rice vinegar 
• 0.8 teaspoon salt 
• 2  scallions thinly sliced
• 0.5 cup vegetable oil 

Equipment

• food processor
• bowl
• whisk
• box grater

Directions

1. In a large bowl, whisk together ginger (and accumulated juice), vinegar, lemon zest and juice, onion, cumin, cilantro, mint, salt and pepper.
2. Whisking constantly, drizzle in vegetable oil.
3. Place shredding attachment in a food processor. Peel carrots and beets and shred. (If you don't have a food processor, shred vegetables with a box grater.)
4. Add carrots and beets to bowl with dressing and toss well.
5. Sprinkle with scallions and serve.