Beet Carrot Tapenade
Tapenade is an olive-based spread or dip hailing from the Provence region in France. It’s bold, zippy, briny, and salty.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousliving.com.
Cooking tools:
- Mason jar
- Swing-top jar
Ingredients
- 1 lb red beets (cut into 1 inch pieces)
- 1 lb carrots (cut into 1 inch pieces)
- 2 tsp grapeseed or extra-virgin olive oil
- 3/4 cup pitted Kalamata, Niçoise, or Castelvetrano olives
- 1 cup parsley
- 2 Tbsp fresh thyme
- 2 garlic cloves (peeled and chopped)
- 2 Tbsp capers
- Juice of 1 lemon
- 1/2 tsp salt
- 2 Tbsp extra-virgin olive oil
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