Beet Carrot Tapenade
Ingredients
  • 1lb red beetscut into 1 inch pieces
  • 1lb carrotscut into 1 inch pieces
  • 2tsp grapeseed or extra-virgin olive oil
  • 3/4cup pitted Kalamata, Niçoise, or Castelvetrano olives
  • 1cup parsley
  • 2Tbsp fresh thyme
  • 2 garlic clovespeeled and chopped
  • 2Tbsp capers
  • Juice of 1 lemon
  • 1/2tsp salt
  • 2Tbsp extra-virgin olive oil
Instructions
  1. 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.
  2. 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.
  3. 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.