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Serve this crimson variation of the classic Provenal condiment as a topping for vegetables or garlic toast.

Source: Better Homes and Gardens
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Ingredients

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Directions

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

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  • 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.

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  • 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).

*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.

Tips

Refrigerate tapenade in an airtight nonmetal container for up to 3 days.

Nutrition Facts

55 calories; 5 g total fat; 1 g saturated fat; 2 mg cholesterol; 58 mg sodium. 3 g carbohydrates; 1 g fiber; 1 g protein;

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