Roasted Beet Balsamic Mustard

INGRÉDIENTS
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

PRÉPARATION
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, brown sugar, and remaining 1/4 teaspoon of salt until pureed but still slightly coarse.

Use within 1 month. Makes about 4 Ounces (1/2 Cup) mustard.