Roasted Beet Balsamic Mustard
| Category: | SAUCES, SPREADS, MARINADES, GARNISH'S, MISC. |
Ingredients
Roasted Beet Balsamic Mustard Directions
- 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.
- 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.
- 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.
- Use within 1 month. Makes about 4 1/2 Cup mustard (per 1/4 of the beet).
