Peel the carrots and beets. Coarsely grate them. If you have a food processor with a grater attachment, you can use that to make it quicker.
Zest and juice the lime. Peel and cut the ginger into thin slices. Cut the slices into matchsticks. Peel and thinly slice the garlic.
Heat a small pan. When warm, pour in 2 tbsp olive oil. Add the lime zest, ginger, garlic and 1 tsp mustard seeds. Sprinkle in 1 tsp turmeric and a pinch of salt and pepper. Swirl everything together. Cook for 2 mins till the garlic and ginger are crispy. Pour into a small bowl.
Pour the lime juice into the bowl.
Finely chop the coriander stalks. Toss the dressing through the carrots and beets. Toss in the coriander stalks. Scatter the coriander leaves over the top to serve.