Carrot, Beet and Ginger Salad

In a large bowl, whisk together ginger (and accumulated juice), vinegar, lemon zest and juice, onion, cumin, cilantro, mint, salt and pepper. Whisking constantly, drizzle in vegetable oil.

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.)

Add carrots and beets to bowl with dressing and toss well. Sprinkle with scallions and serve.