One of my favorite foods is – by far – BEETS. My body craves beets. I will look into any recipe involving any form of beets. I love it as a side or a spread, so when I saw a recipe by Adventure In Cooking of a Roasted Beet Balsamic Mustard, I had to try it & share it. Roasted beets covered with a light bit of mustard, olive oil, and balsamic, sounds too amazing for words.

Ingredients you need:

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

What to do:

Roast some beets in a little bit of olive oil, salt and pepper, and then add a bit of the roasted beet to a balsamic mustard mixture. When mixing, blend it enough so that the beet was pureed, but make sure to leave a bit of a crunch from the mustard seeds. If you like your mustard extra-smooth, keep on blending. You only need 1/4 of a beet to make this small batch of mustard.

You can use this as a spread, or with proteins, like I do! I smear it on every bite. It goes well with Salmon, Tuna, Chicken & Turkey breast!

One of my favorite foods is – by far – BEETS. My body craves beets. I will look into any recipe involving any form of beets. I love it as a side or a spread, so when I saw a recipe by Adventure In Cooking of a Roasted Beet Balsamic Mustard, I had to try it & share it. Roasted beets covered with a light bit of mustard, olive oil, and balsamic, sounds too amazing for words.

Ingredients you need:

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

What to do:

Roast some beets in a little bit of olive oil, salt and pepper, and then add a bit of the roasted beet to a balsamic mustard mixture. When mixing, blend it enough so that the beet was pureed, but make sure to leave a bit of a crunch from the mustard seeds. If you like your mustard extra-smooth, keep on blending. You only need 1/4 of a beet to make this small batch of mustard.

You can use this as a spread, or with proteins, like I do! I smear it on every bite. It goes well with Salmon, Tuna, Chicken & Turkey breast!