Roasted Beet Balsamic Mustard

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Author Eva Kosmas Flores


  • 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 Tablespoon Olive Oil
  • 1/2 Teaspoon Sea Salt
  • 1/2 Teaspoon Ground Black Pepper
  • 1/4 Teaspoon Brown Sugar


  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. In a blender or food processor, blend one of the beet quarters with the mustard, brown sugar, and remaining 1/4 teaspoon of salt until pureed but still slightly coarse.
  3. Use within 1 month. Makes about 4 Ounces (1/2 Cup) mustard.

Recipe Notes

Note: Will need to sit for multiple days before ready