Recipe: Moroccan Beet Tapenade
Summary: This dish was made for our Spring member party and it was a big hit. Ingredients are approximate, add more or less of each as you like.
Ingredients
-
- 1 POUND OF BEETS (YOU CAN USE FRESH OR CANNED BEETS, MARINATED OR NOT)
- 1 CLOVE GARLIC, CHOPPED
- 1/8 TEASPOON SEA SALT, PLUS MORE IF NEEDED
- 3/4 CUP ROASTED WALNUTS
- 1 AND 1/2 TEASPOON OLIVE OIL
- 1 TABLESPOON BALSAMIC VINEGAR
- BLACK PEPPER TO TASTE
- SMOKED PAPRIKA TO TASTE (about 2 tsp)
GARNISH:
- PARSLEY
- A SWIRL OF YOGURT
Instructions
- Roast beets if using fresh variety.
- Mix walnuts, oil and garlic in processor & add salt.
- Add beets and balsamic and combine in processor. Add the paprika and adjust for salt and pepper.
- Serve the tapenade in a pretty bowl with a swirl of yogurt and a sprinkle of parsley.
