Beetroot Tapenade

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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

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!

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