Instructions: For the Whole-Grain Mustard Dressing: In a bowl, combine the mustards, 1/4 teaspoon salt, 1/8 teaspoon pepper and the vinegars. In a measuring cup with a lip, combine the grape seed oil and the water.

Whisk the mustard-vinegar mixture until smooth, and then, while adding the oil-water mixture in a thin stream, continue to whisk. Continue whisking and pouring slowly until all the oil has been emulsified into the dressing.

Use the dressing as needed. Keep it in a squeeze bottle, or small water bottle fitted with a squirt top, in your refrigerator. (

Makes about 3/4 cup)

For Assembly: Heat oven to 350 degrees. Place sliced beets in one layer in a 13- by 9-inch baking dish. Pour the vegetable stock and the oil evenly on top. Cover the pan and roast until the beets are tender, about 40 to 45 minutes. Remove the beets from the pan and let them cool for 20 minutes. Reserve the pan juices.

Mix the red onion, diced tomato and avocado together with 1 tablespoon of the whole-grain mustard dressing. Add the cumin and salt, then stir. Place one slice of beet on each plate and add one-half tablespoon of the tomato-avocado mixture, then another beet, then mixture, then beet, creating layers. Spoon 1/2 tablespoon of the reserved beet juice over each stack. Drizzle additional dressing over the top and around each napoleon.

This recipe yields 4 servings.

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