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1
Preheat the oven to 350 degrees.
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2
Wash the beets, cut off the stems and trim away any roots.
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3
Place each type of beet on a separate sheet of aluminum foil.
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4
Drizzle with the oil.
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5
Fold up the edges and crimp each to create a packet.
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6
Put the packets on a baking sheet.
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7
Cook until tender when pierced with a knife, about 50 minutes for smaller beets and 60 to 75 minutes for larger beets.
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8
Remove from the oven and let cool slightly.
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9
Once the beets are cool enough to handle, cut off the tops and use a paper towel to lightly rub the beet from the cut end toward the root to remove the skin.
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10
Cut the beets into 1/2-inch dice and set aside.
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11
Combine the apples, apple juice and vinegar in a medium saucepan.
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12
Cover and bring to a boil, then simmer, uncovered, over medium heat for 10 minutes, or until the apples are crisp-tender.
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13
Remove from the heat and stir in the beets and mustards.
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14
Using a slotted spoon, transfer the apples and beets to a 1 1/2-quart canning jar or other storage container, interspersing the mint leaves as you spoon in the fruit.
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15
Press down slightly on the compote and top with enough liquid to cover.
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16
Cover with the lid and cool to room temperature, then refrigerate for up to 1 week (it may discolor if stored any longer).
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17
Serve sprinkled with Maldon salt.
