Beet Carrot Tapenade - alive magazine
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.alive.com.
Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mason jar
Ingredients
- 1 lb (450 g) red beets, cut into 1 inch (2.5 cm) pieces
- 1 lb (450 g) carrots, cut into 1 inch (2.5 cm) pieces
- 2 tsp (10 mL) grapeseed or extra-virgin olive oil
- 3/4 cup (180 mL) pitted Kalamata, Niçoise, or Castelvetrano olives
- 1 cup (250 mL) parsley
- 2 Tbsp (30 mL) fresh thyme
- 2 garlic cloves, peeled and chopped
- 2 Tbsp (30 mL) capers
- Juice of 1 lemon
- 1/2 tsp (1 mL) salt
- 2 Tbsp (30 mL) extra-virgin olive oil
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