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

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