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Roasted Beet and Pepita Tapenade

Author Johnna

Ingredients

  • 3 large roasted beets (about 12-16 oz.)
  • 1/4 cup pepitas
  • 1/4 cup pine nuts
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoons olive oil
  • 1-2 cloves garlic , adjust based on your taste
  • dash of sea salt

Instructions

To roast beets:

  1. Preheat oven to 400 degrees.
  2. Wash beets and trim off the greens. It is not necessary to peel the beets.
  3. Toss with just a tiny bit of olive oil and place in a baking dish.
  4. Roast for 35-40 minutes or until fork-tender.

To make tapenade:

  1. Combine all ingredients in bowl of food processor fitted with "S" blade. Process until all ingredients are finely chopped and come together into a tapenade.
  2. Refrigerate until ready to serve.