Recipes Golden Beet Carpaccio with Pickled Mustard Seeds 5.0 (3,510) Add your rating & review This beautiful, elegant beet salad gets topped with sweet-and-tangy pickled mustard seeds and a bright horseradish dressing. Slideshows: Great Beet Recipes By Jesse Sutton Updated on April 27, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 30 mins Total Time: 1 hrs 30 mins Yield: 4 Ingredients Four 6-ounce golden beets Extra-virgin olive oil Sea salt Freshly ground pepper 3 tablespoons white balsamic vinegar 2 tablespoons yellow mustard seeds 1 tablespoon sugar 1 1/2 tablespoons tarragon vinegar 1 tablespoon Dijon mustard 1 tablespoon prepared horseradish Arugula leaves, snipped chives and minced red onion, for garnish Directions Preheat the oven to 375°. On a large sheet of heavy-duty foil, toss the beets with oil and season with salt and pepper. Wrap the beets in the foil and bake for about 1 hour, until tender when pierced. Let the beets cool slightly, then peel and let cool completely. Slice the beets crosswise 1/8 inch thick. Meanwhile, in a small saucepan, combine 1/3 cup of water with the balsamic vinegar, mustard seeds, sugar and a pinch of salt and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the seeds are nearly tender and most of the liquid is absorbed, about 12 minutes; let cool. In a small bowl, whisk the tarragon vinegar with the Dijon mustard, horseradish and 3 tablespoons of olive oil. Season the vinaigrette with salt and pepper. Arrange the beet slices on 4 plates or a platter, season with salt and pepper and drizzle with the horseradish dressing. Dollop the pickled mustard seeds on top; if the pickling liquid seems too thick, stir in water 1 teaspoon at a time before dolloping. Garnish the beets with arugula leaves, snipped chives and minced red onion and serve. Suggested Pairing Pair with a semisweet Riesling from New York's Finger Lakes region. Rate it Print