Sweet Beet & Horseradish Mustard
A perfect marriage of beets and horseradish combined with whole grain mustard create a distinctive condiment, perfect for roast beef, steak, grilled salmon or crab cakes.
Foods like new york strip, tri-tip or cedar plank grilled salmon will benefit from this mustard. With a soft texture, hard flavors and a low spice level these foods combined with this mustard are too hearty or complex for Merlot yet still too soft for Cabernet. This soft and complex mustard needs a soft yet complex wine like our Ravish MÉLANGE or Adore ROSÉ.
Bottle Size: 11.4 oz ~ All Natural, Gluten Free, Fat Free, Vegan
Shipping Note:We ship up to six (6) Gourmet Food Products at a Flat Rate of $13.75 anywhere in the U.S.
This is not your mothers Sour Cream and Sweet Beet Horseradish Mustard Beet Salad!
- 5 beets (trimmed)
- 3 tbsps sour cream
- 3 tbsp Williamson Sweet Beet and Horseradish Mustard
- 1 tbsp mayonnaise
- 1 tbsp scallion (minced)
- 1 tbsp fresh parsley (dill chopped)
Cook beets in boiling water 35-40 minutes until tender. Drain and rinse under cold running water to cool. Peel and dice. Combine next four ingredients in a serving bowl. Add beets and mix gently but well. Refrigerate 1-2 hours. Serve sprinkled with parsley or dill or crumble feta cheese on top.
Sweet Beet Horseradish Pork Tenderloin
Simple and easy - roast pork, an inexpensive way to entertain friends.
- 2 x 3 ½ pound boneless pork loin roasts, tied to hold shape (7 lb. total)
- ½ jar Williamson Sweet Beet and Horseradish Mustard
Preheat oven to 400 degrees F. Smear Sweet Beet and Horseradish Mustard all over the pork tenderloin. Roast until meat thermometer inserted into center of pork registers 145 degrees, about 1 ½ hours.
Twice Baked Potatoes
The great thing about twice baked potatoes is, precise measurements really aren’t necessary. Basically, what you do is you bake some potatoes, scrape out the insides, then add a bunch of yummy stuff and mix it together. Then you fill the scraped-out potato shells with the new mixture, top with cheese, and bake again, just to warm it up. So you bake them twice.
- 4 potatoes
- 1 small Vidalia onion, thinly sliced
- 1 cup Gruyere cheese, shredded
- 1/3 cup Sweet Beet and Horseradish Mustard
- 1 tbsp olive oil
- ¼ cup sour cream
Preheat oven to 450F. Bake potatoes for one hour. When done, pull from oven and cool for 15 minutes. In a medium pan heat oil and cook onions until translucent. Cut a slit in the top of each potato, lengthwise. Open each potato and scoop it out into the pan with the onions, keep potato skin intact. Place each empty potato skin on a baking pan.
Smoosh the removed insides of the potatoes in the pan with a fork. Add mustard & continue to mix and smoosh. Add ¾ cup of the cheese and mix in. Fill each skin with the mixture, pinching the skin around the center, as if fluffing up a baked potato. Top each potato with remaining cheese & bake for 15 additional minutes. Served with a dollop of sour cream. Excellent served with steak, pork, chicken, sausages or as a vegetarian entrée.
Smoked Salmon Dip
An elegant smoked salmon dip to make for a party. Delicious on crackers with cocktails or on a brunch buffet.
- 3 oz smoked salmon – chopped into 1/8 inch pieces
- 8 oz whipped cream cheese
- ½ cup Sweet Beet and Horseradish Mustard
Mix all ingredients and serve with crackers. Delicious spread on sliced cucumber or piped into celery.
Sweet Beet and Horseradish Bagels and Lox
Sometimes you want a more tasty spread than just cream cheese, whether you're serving it for breakfast or for brunch, this combination is a really nice, easy change.
- 2 Bagels
- ½ cup sour cream
- ½ cup cream cheese softened
- ¼ cup Sweet Beet and Horseradish Mustard
- 4 slices red onion
- 4 slices tomato
- ¼ pound sliced lox/smoked salmon
- 2 tbsp capers
Cut bagels horizontally in half and toast. Spread 2 tbsp cream cheese onto bagel slices. Top each half with one slice of onion, one slice of tomato and 2 slices of lox/smoked salmon. Garnish each with one tbsp. of mustard and sprinkle with capers.