Carrot and Beet Salad

Rinse the herbs and pat dry. Set some of the herbs aside for garnish. Thinly slice the chives, and finely chop the parsley leaves. Rinse and trim the scallions, then cut into short segments. Clean the mushrooms. Mix the lemon juice, olive oil, herbs, scallions, pumpkin seeds, and carrot. Arrange the beets in bowls just before serving. Top with the mushrooms and the carrot mixture. Garnish with the reserved parsley and chives, and serve.