Whole Grain Roasted Beet Mustard

 I have been blessed with a great beet harvest this year (2025) and been gifted with many as well.  Let’s call it the year of the beet.  The following recipe is from a book titled Preservation Pantry.  

This mustard is a great deep red beet colour and features the earthiness of the beets and the heat of the mustard.  Enjoy!

To make 6 x 250ml jars

Ingredients

2 lbs     beets (about 5 medium)

2 tbsp    extra virgin olive oil

1 tbsp + 1 tsp kosher salt, divided

8           Medium garlic cloves, peeled

8 tbsp    Mustard seeds

1/3 cup    mustard powder

1 cup      balsamic vinegar, divided

Directions

Preheat the oven to 400 degrees F.

Slice the raw beets in half from stem to top.  Line a baking sheet with parchment paper.  Arrange the beets cut-side up on the paper and drizzle with olive oil.  Rub the oil into the skins, flip the beets and rub the other side.  Sprinkle with 1/4 tsp of salt.  Roast until slightly brown, about 25 minutes.  Turn the beets over, sprinkle with  1/2 tsp salt, add the garlic and roast another 25 minutes, until fork-tender.

While the beets are roasting, soak the mustard seeds in a medium bowl with 4 cups of cold water for 10 minutes.  Drain the water and set the seeds to the side, on a towel.  In a  small bowl, whisk together the mustard powder with 1/2 cup of water until smooth.

When the beets are done and cool enough to handle cut into 2-inch chunks.  In a large, nonreactive saucepan, place the roasted beets, roasted garlic, soaked mustard seeds, 1/2 cups balsamic vinegar, 1/2 cup water, mustard powder mixture and the remaining tablespoon of salt.  Bring to a boil over high heat for about two minutes, stirring occasionally to avoid sticking.  Turn the heat off and let sit five minutes.  

Place the contents in a food processor and pulse 15 times, scraping down the sides with a rubber spatula.  Run on high for 4 minutes and slowly drizzle in the remaining 1/2 cups of balsamic vinegar.  

Fill the jars, remembering to press out air pockets.  Wipe the rims and secure the lids.  Place in the steam canner and process for 10 minutes.