Roasted Beet Tapenade
*To roast garlic:
Remove the papery outer layers from garlic head but leave the skins of the cloves intact. Cut off 1/4 inch from the tips to expose individual cloves. Place garlic head, cut side up, in a small baking dish or foil packet. Brush sides and top with 1 teaspoon olive oil. Cover or seal and bake in a 400 degree F oven for 25 to 35 minutes or until cloves feel soft when pressed; cool. Store in refrigerator up to 1 week. To serve, press garlic paste from individual cloves.
Refrigerate tapenade in an airtight nonmetal container for up to 3 days.