Roasted Beet Tapenade
- Trim beets and cut into 1-inch pieces. Place in a roasting pan. Toss with the olive oil. Sprinkle lightly with salt and pepper.
- 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.
- 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).
From the Test Kitchen
*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.
Nutrition Facts (Roasted Beet Tapenade)
- Per serving:
- 55 kcal ,
- 5 g fat
- (1 g sat. fat ,
- 2 mg chol. ,
- 58 mg sodium ,
- 3 g carb. ,
- 1 g fiber ,
- 1 g pro.