Organic beetroot, walnuts and olive oil. Brightens up any piece of toast!
Tbsp = Tablespoon 15ml, tsp = teaspoon 5ml, cup = 250ml
- 750g beetroot (that’s roughly 5-6 apple-sized beetroot)
- 100g (1 cup) walnuts (pieces or halves is fine for this recipe)
- 50g (3.5 Tbsp) lemon juice
- 25g (2 Tbsp) olive oil
- 5g (1 tsp) salt
- agave syrup to taste (can be anything from zero to three tablespoons depending on your beets)
- Peel and dice the beetroot into even sized cubes (thumb thickness) and steam or boil until just tender (don’t overcook, should be al dente – slightly firm to the bite.)
- Place in the large bowl of your food processor together with the rest of the measured ingredients. Pulse carefully until well chopped and combined, but not babyfood! You want to still be able to see little pieces of walnuts and very small chunks of beetroot.
- Taste your tapenade. If the beets aren’t naturally brimming with sweetness, add a little squirt of agave. Beets that lack lustre may need quite a bit of agave, as the sweet and sour balance in this dish gives it the zing. If the lemon is the main taste, add more agave until you reach a sweet/sour balance that is yummy 🙂 Tapenade is meant to be quite powerful, to give lift to a meal.
Serve with chickpea patties, as a side to summer vegetables and on toast for something special.