Sundried tomato and roast beet tapenade

VEGAN – SOY FREE – NUT FREE – OIL FREE

This is definitely a case where the sum of the parts is surprisingly delicious and somewhat unexpected, as the list of ingredients can seem a bit odd at first blush. Serve on grilled or toasted crusty bread crostini with a few basil leaves as an appetizer or alongside a soup for a light lunch.

PREP: 10 MINUTES – COOKING: 1 ½ HOUR – PORTIONS: MAKES ABOUT 1 1/3 CUP, ENOUGH TO MAKE 12 CROSTINI

INGREDIENTS
1 medium size beet
¼ cup pitted black Kalamata olives
6 sundried tomatoes (preferably not in oil)
1 tsp Dijon mustard
¼ tsp smoked paprika
Salt and pepper to taste

PREPARATION

1. Heat oven to 375 and wrap beet in foil. Place beet in oven for about 1 ½ hours until beet is baked through. You can stick a knife through the foil to check if you are not sure.)
2. While the beet is roasting, place the sundried tomatoes in a bowl of hot water and set aside.
3. Remove beet from oven and unwrap foil. When cool enough to handle, peel beet and roughly chop. You should have about ¾ of a cup.
4. Place beet in small food processor. Add all other ingredients and give it a whir, stopping to scrap down the side a few times so you have an even paste.