NUTRITIONAL FACTS

AMOUNT PER SERVING
Calories 9 Calories from Fat 3
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 31mg 1%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 2%
Sugars 1g
Protein 0g

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Edamam

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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.