Sundried tomato and roast beet tapenade
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.
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
- 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.)
- While the beet is roasting, place the sundried tomatoes in a bowl of hot water and set aside.
- 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.
- 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.