Roasted Beet Balsamic Mustard

Roasted Beet Balsamic Mustard

Ingredients

• Tablespoons Yellow Mustard Seeds
• 2 Teaspoons Brown Mustard Seeds
• 2 Tablespoons plus 2 Teaspoons Celia's Traditional Balsamic Vinegar
• 2 Tablespoons plus 1 and 1/2 Teaspoons Water
• 1 Beet, cleaned, peeled, and cut into quarters
• 1 Tablespoon Olive Oil
• 1/2 Teaspoon Sea Salt
• 1/2 Teaspoon Ground Black Pepper
• 1/4 Teaspoon Brown Sugar

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.
3. 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.
5. 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.
7. Use within 1 month. Makes about 4 1/2 Cup mustard (per 1/4 of the beet).