Golden Beet Carpaccio with Pickled Mustard Seeds

• 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

1. Preheat the oven to 375.
2. On a large sheet of heavy-duty foil, toss the beets with oil and season with salt and pepper.
3. Wrap the beets in the foil and bake for about 1 hour, until tender when pierced.
4. Let the beets cool slightly, then peel and let cool completely.
5. Slice the beets crosswise 1/8 inch thick.
6. 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.
7. 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.
8. In a small bowl, whisk the tarragon vinegar with the Dijon mustard, horseradish and 3 tablespoons of olive oil.
9. Season the vinaigrette with salt and pepper.
10. Arrange the beet slices on 4 plates or a platter, season with salt and pepper and drizzle with the horseradish dressing.
11. Dollop the pickled mustard seeds on top; if the pickling liquid seems too thick, stir in water 1 teaspoon at a time before dolloping.
12. Garnish the beets with arugula leaves, snipped chives and minced red onion and serve.

golden beets, extravirgin olive oil, salt, freshly ground pepper, white balsamic vinegar, yellow mustard seeds, sugar, tarragon vinegar, mustard, horseradish, arugula

Taken from www.foodandwine.com/recipes/golden-beet-carpaccio-pickled-mustard-seeds (may not work)