Yellow Beet Salad With Mustard Seed Dressing
Published October 3, 2017
Karsten Moran for The New York Times
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
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
Nutritional analysis per serving (4 to 6 servings)
17 grams carbs; 161 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 5 grams fiber; 462 milligrams sodium; 3 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- 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.
- 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.
- 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.
- 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.
- 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.
Private Notes
Comments
Perfect as is, served with baby pea shoots and quinoa, would work well too with a little green lentils.
Roasted for an hour at 400 in foil with 1/2 large onion cut into wedges, so didn't add shallot to the dressing. Since I didn't have fresh horseradish, I added 1 T of prepared horseradish. Excellent.
Made this tonight w/fennel rice (so good). I saw the comments last week about how amazing the dressing is, so I made that part over the weekend to have on salad and it was... ...fine. Wasn’t sure what everyone was raving about, but since I had some golden, candy stripe and regular beets in my fridge, I figured it’d be an easy roast and toss dish. WOW what a Surprise! This dish is a great example of a result being so much greater that the sum of its parts!! Ridiculously delicious and easy.
Didn’t have horseradish, but subbed spicy brown mustard and a little ginger. Still delicious. Served with quinoa as suggested, and some feta cheese and chopped walnuts sprinkled on top. Lovely summer lunch!
The dressing itself is delicious, but we felt it hid, rather than highlighted, the sweetness of the beets. The dressing will be perfect for some leafy greens, and the beets we ate with sea salt. The only adjustment to the dressing recipe was using jarred horseradish and about half that the recipe called for.
This was a hit at a potluck. Made the beets and dressing early in the day. Refrigerated the beets until about 2 hours before event. Sliced and tossed and let come to room temperature. Very attractive in a dark salad bowl. Easy peasy.