Roasted Beet Balsamic Mustard | Celia's Gourmet Foods Cookbook

Roasted Beet Balsamic Mustard

SAUCES, SPREADS, MARINADES, GARNISH'S, MISC. 128 Last Update: Dec 28, 2019 Created: Dec 28, 2019
Roasted Beet Balsamic Mustard
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
Print

Roasted Beet Balsamic Mustard

Ingredients

Directions

  1. In a sterilized 4-ounce canning jar, mix together the yellow mustard seeds, brown mustard seeds, balsamic vinegar, and water. Cover and allow to sit at room temperature for 2 days.
  2. Toss the beet quarters with the pepper, olive oil, and 1/4 teaspoon of the salt and roast at 375 degrees for 35 minutes on a baking sheet lined with tin foil.
  3. In a blender or food processor, blend one of the beet quarters with the mustard/balsamic mix, brown sugar, and remaining 1/4 teaspoon of salt until pureed but still slightly coarse.
  4. Use within 1 month. Makes about 4 1/2 Cup mustard (per 1/4 of the beet).

Roasted Beet Balsamic Mustard



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Roasted Beet Balsamic Mustard

Ingredients

Directions

  1. In a sterilized 4-ounce canning jar, mix together the yellow mustard seeds, brown mustard seeds, balsamic vinegar, and water. Cover and allow to sit at room temperature for 2 days.
  2. Toss the beet quarters with the pepper, olive oil, and 1/4 teaspoon of the salt and roast at 375 degrees for 35 minutes on a baking sheet lined with tin foil.
  3. In a blender or food processor, blend one of the beet quarters with the mustard/balsamic mix, brown sugar, and remaining 1/4 teaspoon of salt until pureed but still slightly coarse.
  4. Use within 1 month. Makes about 4 1/2 Cup mustard (per 1/4 of the beet).

You may also like