To make the salad, skin and cut the large sweet potato into 1 inch sized cubes. Bring a large pot with salt and water to a boil on high heat, and boil sweet potato cubes for 15 minutes or until soft. Drain potatoes, and let them sit for 10 minutes.

Meanwhile, mix the minced jalapeno in a medium sized mixing bowl with lemon juice, olive oil, salt, and pepper. Add cooked sweet potato, and gently combine.

Dice the beet and add until a pink/orange shade is created. Heat a small frying pan on high heat, and toast mustard seeds and fenugreek seeds for 3 minutes or until fragrant. Add to the salad, along with chopped fresh chives.