|AMOUNT PER SERVING|
|Calories 9||Calories from Fat 3|
|% Daily Value*|
|Total Fat 0g||1%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||2%|
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
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
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.