Yellow Beet Salad With Mustard Seed Dressing Recipe

Yellow Beet Salad With Mustard Seed Dressing Recipe

cooking.nytimes.com

If you are beet-phobic because you fear the inevitable crimson stains, try golden yellow beets instead Yellow beets, nearing orange on the color spectrum, are slightly milder than red ones They make...

View full recipe on cooking.nytimes.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at cooking.nytimes.com.

Share this recipe:

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
  • pepper
  • 4 tablespoons mild vegetable oil
  • 1 teaspoon black mustard seeds
  • 1/2 teaspoon nigella seeds

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

More Like This