Yellow Beet Salad With Mustard Seed Dressing

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We have become beet fanatics.  Besides the delicious flavor, the root is a rich source of the phytochemical compound, glycine betaine. Betaine has the property of lowering homocysteine levels within the blood. The root is also a rich source of B-complex vitamins such as niacin (B-3), pantothenic acid (B-5), pyridoxine (B-6) and minerals such as iron, manganese, copper, and magnesium. Further, the root composes of moderate levels of potassium. The yellow beets are milder in flavor than the red ones and make for a beautiful salad.

 

 

Serving size: 4
Time: 1 Hour 15 Minutes

 I made this salad without the Nigella Seeds but you can find them at Amazon. 

 INGREDIENTS

  • 5 or 6 medium yellow beets (about 2 pounds)
  • 1 small shallot, finely diced
  • 2 tablespoons lemon juice
  • 1 tablespoon rice vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons freshly grated horseradish, plus more for garnish
  • Salt and pepper
  • 4 tablespoons mild vegetable oil
  • 1 teaspoon black mustard seeds
  • ½ teaspoon nigella seeds


DIRECTIONS

  1. Heat oven to 375 degrees. Put scrubbed beets in a small roasting pan with an inch of water in the bottom. Cover tightly and bake until beets are tender when probed with a paring knife or skewer, about 1 hour. Alternatively, cook beets on the stovetop in simmering salted water for about 30 minutes.
  2. Meanwhile, make the vinaigrette: Put shallot, lemon juice, rice vinegar, mustard and horseradish in a small bowl. Add good pinch of salt and pepper and stir to incorporate. Whisk in 3 tablespoons vegetable oil.
  3. Heat a very small skillet with 1 tablespoon oil. When oil is hot, add mustard seeds and nigella seeds. They will begin to pop after about 1 minute. Carefully scrape popped seeds and oil into the vinaigrette. Taste and adjust seasoning.
  4. Let beets cool slightly, then use fingers or a kitchen towel to rub skin off beets. Slice beets crosswise into 1/4-inch rounds and place in a wide salad bowl.
  5. Sprinkle beet slices lightly with salt, then gently toss with the dressing. Grate a little more horseradish over the top. Serve at room temperature.

 

 

 

 

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