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Beet carrot tapenade
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Beet Carrot Tapenade

Ingredients

  • 1 lb red beets cut into 1 inch pieces
  • 1 lb carrots cut into 1 inch pieces
  • 2 tsp grapeseed or extra-virgin olive oil
  • 3/4 cup pitted Kalamata, Niçoise, or Castelvetrano olives
  • 1 cup parsley
  • 2 Tbsp fresh thyme
  • 2 garlic cloves peeled and chopped
  • 2 Tbsp capers
  • Juice of 1 lemon
  • 1/2 tsp salt
  • 2 Tbsp extra-virgin olive oil

Instructions

  • Heat oven to 400 F. Toss beets and carrots with oil. Spread out on rimmed baking sheet and roast in oven for 45 minutes, stirring once halfway through cooking.
  • Remove vegetables from oven and let cool for several minutes. In food processor container, place beets, carrots, olives, parsley, thyme, garlic, capers, lemon juice, and salt; pulse several times into coarse purée. Wipe down sides of bowl, if needed, during processing.
  • Place mixture in 3 - 1 cup jars or 2 - 2 cup jars (see tip) and drizzle olive oil over top of each. Seal shut and refrigerate; keep for up to 6 weeks in fridge or 3 months in freezer.