Root Vegetable Salad

1 15-ounce can diced beets, drained
1 small jicama, peeled and cut into thin strips
2 medium-sized carrots, peeled and cut into thin strips
3 tablespoons lemon juice
2 tablespoons rice vinegar
2 teaspoons stone-ground mustard
1/2 teaspoon dried dill

Put the root veggies in a bowl. In a separate bowl, mix the remaining ingredients. Pour over the salad and toss up to mix. Eat either warm or chilled.

Adapted from Foods That Fight Pain by Neal Barnard