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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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
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 | ||
Powered By:
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.
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.
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