Cut the greens and most of the tail off of the beets. Fill a large pot with water and add the beets, making sure that the water covers the top of them. Turn the stove to high heat, and boil for about 35-40 minutes or until the beets are fork tender. For a quicker solution, you can also cook them in the Instant Pot (instructions in the notes section of the recipe card).
Peel the golden potatoes. Cut them in half, then cut each half into sixths (each potato should be about 12 pieces).
In a separate, large pot, add water and about 1 tsp salt and bring the water to a boil. Add the potatoes into the water and cook, uncovered for about 10-12 minutes, until the potatoes are fork tender.
When the beets are done, run them under water to cool them off. Use your hands to peel away the skin of the beet. Cut each beet into bite sized pieces.
In a large skillet, add the vegetable oil and the chopped onion. Heat until the onion begins to cook and turn translucent.
Then add the ginger, garlic, ½ tsp salt and ground mustard into the onions and stir to combine.
Once this mixture becomes fragrant, add the cooked potatoes and beets. Stir until they are fully coated with the onion and seasonings.
Remove to a separate bowl and season with more salt to taste. Serve chilled (traditional) or warm. Enjoy!