Golden Beet Salad with Apricot Vinaigrette

To prepare vinaigrette: Combine apricots and boiling water in a 1-cup glass measuring cup. Let stand until softened, about 10 minutes.

Heat a small skillet over medium-high heat. Add cumin seeds and toast, shaking the pan every 5 seconds, until they start to crackle and smell very nutty, 30 seconds to 1 minute. Immediately transfer to a blender.

Add 1/4 cup oil, vinegar, cilantro, ginger, chile and 1/4 teaspoon salt. Add the apricots and 1/4 cup of the soaking liquid (reserve the remaining liquid). Blend until smooth.

To prepare salad: Heat oil in a large skillet over medium-high heat. Add mustard seeds, cover and cook until they stop popping, about 30 seconds. Add beets, reduce heat to medium and cook, stirring, until the beets are light brown in spots, about 10 minutes. Add ginger and the remaining soaking liquid; stir well. Reduce heat to medium-low and continue to simmer, stirring occasionally, until the beets are fork-tender, 10 to 15 minutes. Stir in mango, pistachios and salt. Remove from heat.

Place spinach onto a platter and drizzle with 1/2 cup of the vinaigrette. Top with the warm beets and mangoes. Serve with additional dressing, if desired.