Roasted Beet Tapenade

1. Trim beets and cut into 1-inch pieces. Place in a roasting pan. Toss with the olive oil. Sprinkle lightly with salt and pepper.

2. Roast in a 425 degree F oven about 35 minutes, tossing occasionally, or until beets are just fork-tender and lightly crisped on the outside. Place in a blender container or food processor bowl. Add garlic, balsamic vinegar, and walnuts; cover and blend or process until a coarse puree is formed. Place in a bowl. Stir in feta cheese, fennel seed, lemon peel, and ground red pepper. Add additional salt, pepper, and balsamic vinegar to taste.

3. Serve at room temperature and spoon into sweet pepper wedges, split snow peas, or endive spears, or onto garlic toast, as desired. (For garlic toast, brush baguette slices with garlic-flavor oil and toast until golden.) Garnish with capers and, if desired, lemon peel. Makes about 1-1/2 cups (twenty-four 1-tablespoon servings).