Simply Organic Spices & Seasonings at Vitacost
Simply Organic Mustard Seed Ground Description
Nothing but pure, organic, ground yellow mustard seed (Sinapis alba). Robust, pungent, warm yellow mustard bite (think bottled mustard without the vinegar).
Directions
General Guideline: Use 1 teaspoon ground mustard seed for every tablespoon of prepared mustard.
Suggested Uses: Want serious zip in your broccoli cheese soup or vegan mac and "cheese"? It's right here. How about baked beans and BBQ sauce? Meat rubs and honey-mustard glazes. Oil-based dressings and Hollandaise sauce. Potato salads and devilled eggs. Don't forget your egg bakes, and even vegetable dishes.
Free Of
GMOs, artificial ingredients.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Ingredients: Organic mustard.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Roasted Beet Salad with Simple Vinaigrette
[vc_row][vc_column][vc_column_text]This vibrant roasted beet salad celebrates the full potential of this delicious root vegetable. Roasting coaxes out beets' naturally sweet and caramelized notes, creating a depth of flavor that surpasses simply boiled options. This recipe combines oven-roasted beets and carrots with crunchy celery and pops of sweet corn for a delightful textural and tastebud adventure. A simple vinaigrette with a touch of honey ties everything together, resulting in a salad that's both light and remarkably satisfying.
Roasted Beet Salad with Simple Vinaigrette
Salad
- 3 cups beets (roasted & cubed)
- 1 cup carrots (roasted & cubed)
- ½ cup corn (cooked)
- ½ cup celery (diced)
Vinaigrette
- 2 Tbsp. olive oil
- 1 Tbsp. red wine vinegar
- ½ tsp. ground mustard seeds
- 1 tsp. honey
- Pinch salt
- Pinch black pepper
- Preheat oven to 425 degrees F.
- On sheet pan, add 3-4 scrubbed medium beets and 3 clean carrots; roast 40 minutes.
- Allow vegetables to cool. Peel beets. Dice carrots and beets.
- In medium bowl, add beets, carrots, corn and celery.
- In bowl, whisk together vinaigrette ingredients; pour over salad and stir to incorporate.
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