Root Salad

Name: Root Salad
Ingredients: 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)

12 ingredients

2 steps

Ingredients

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)

Directions

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.