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Beetroot tapenade

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Ingredients for 4 servings:

  • 2 yellow beets, about 800 – 850 g
  • 1 tbsp balsamic vinegar, white
  • 1 dashes lemon juice
  • 1 clove(s) garlic, finely chopped
  • 50 g peanuts, coarsely chopped
  • 2 tbsp olive oil or rapeseed oil
  • some chili pepper(s), finely chopped (amount according to your taste)
  • some ginger, freshly grated
  • some sea salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Fine vegan spread

Brush the beets thoroughly and wrap them in aluminum foil. Bake in the oven at 180°C for approximately 40-45 minutes, until tender. Remove the skin and mash the beets in a bowl. Then puree with a hand blender. Stir in the balsamic vinegar, lemon juice, oil, and garlic. Season with salt, ginger, and chili, and stir in the chopped nuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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