Yellow Beet Salad With Mustard Seed Dressing

Preparation

1. Step 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. Step 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. Step 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. Step 4

   Let beets cool slightly, then use fingers or a kitchen towel to rub skin off beets. Slice beets crosswise into ¼-inch rounds and place in a wide salad bowl.

5. Step 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.