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Beetroot Tapenade

A slight variation on the Southern France recipe.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)
Serves 3-4 Cook: 15 min

Ingredients

Cooked beetroot (small) 2 (100-120g)
Olives 5
Anchovy fillets 2
Capers 1 tsp
Garlic 1/2 clove
Extra virgin olive oil 1 tbsp
Cider vinegar 1-2 tsp
Mustard 1/2 tsp
Parsley as required
Salt & pepper as required

Method

1
Roughly chop the beetroot.
2
Put in a blender with the olives, anchovy and capers and mix to a coarse consistency.
3
Add the grated garlic, olive oil, vinegar and mustard and mix well with a spatula.
4
Season with salt & pepper and sprinkle the finely chopped parsley. It's ready to serve.
5
Enjoy on thinly sliced baguette.

Tips & Note

●If the cooked beetroot is a pickled one, add less cider vinegar.
●If you have no blender, just finely chop all the ingredients. You can use black or green olives but make sure to remove the stones!

Beetroot Tapenade

A slight variation on the Southern France recipe.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)

Serves 3-4

Cook: 15 min

Ingredients

Cooked beetroot (small) 2 (100-120g)
Olives 5
Anchovy fillets 2
Capers 1 tsp
Garlic 1/2 clove
Extra virgin olive oil 1 tbsp
Cider vinegar 1-2 tsp
Mustard 1/2 tsp
Parsley as required
Salt & pepper as required
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Beetroot Tapenade

Recipe ID :1222 Posted on 28 OCT 2015
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Serves 3-4

Cook 15min
views 12,419
printed 152

saved 2

A slight variation on the Southern France recipe.

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Yukiko
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Yukiko
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Ingredients

Print Ingredients Email Ingredients
2 (100-120g)
5
2
1 tsp
1/2 clove
1 tbsp
1-2 tsp
1/2 tsp
as required
as required

Method

Cook
15min
1
Roughly chop the beetroot.
2
Put in a blender with the olives, anchovy and capers and mix to a coarse consistency.
3
Add the grated garlic, olive oil, vinegar and mustard and mix well with a spatula.
4
Season with salt & pepper and sprinkle the finely chopped parsley. It's ready to serve.
5
Enjoy on thinly sliced baguette.

Tips & Note

●If the cooked beetroot is a pickled one, add less cider vinegar.
●If you have no blender, just finely chop all the ingredients. You can use black or green olives but make sure to remove the stones!

Category

France Poland Breakfast Easy Peasy Healthy Hors D'Oeuvres Starters Vegetable Sides Vegetarian Beetroot Breakfast Home Party Light Bites

Related cider vinegar anchovy beetroot Tapenade
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