1. Combine lemon juice, brown sugar, both gingers and oil with 3 tablespoons water. Stir well to blend, dissolve Sugar and moisten crystallized ginger. 2. Put beets, carrots and shallots in slow cooker, and pour on lemon-ginger mixture, stirring to coat. Season with salt and pepper. 3. Cover, and cook on low until vege-tables are soft, 6 to 8 hours. To serve, sprinkle with chopped toasted walnuts.