Beetroot Tapenade

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Ingredients

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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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Method

Cook

15min

Roughly chop the beetroot.

Put in a blender with the olives, anchovy and capers and mix to a coarse consistency.

Add the grated garlic, olive oil, vinegar and mustard and mix well with a spatula.

Season with salt & pepper and sprinkle the finely chopped parsley. It's ready to serve.

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

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