I’m so happy my dear friend Laura Loesher suggested that I create a recipe for beet-based tapenade. In addition to eating this sweet-tangy spread with rustic bread, it can be enjoyed with crackers and vegetables. I even use it as a condiment, slathering it on sandwiches. Any leftovers can be covered and refrigerated for 2 to 3 days.
|2||garlic cloves, minced|
|2||Tbsp. extra-virgin olive oil|
|1||cup roughly chopped Marinated Beets|
|¼||cup packed pitted Kalamata olives|
|1||Tbsp. drained capers|
|1½||Tbsp. freshly squeezed lemon juice|
|1||tsp. minced fresh basil|
|~||Fine sea salt|
|~||Freshly ground white pepper|
|1||large baguette, sliced thinly|
This content is from the book The Inspired Vegan by Bryant Terry.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite