http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com 
http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com This delicious, easy-to-make beetroot recipe is oven roasted, which intensifies their natural sweetness, and then tossed with a Mediterranean olive-based sauce, served on a bed of homegrown fenugreek leaves. You can substitue them with celery leaves or other leafy greens of your choice.
| Tapenade | Salad |
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- 80 g Pitted black olives
- 1 clove Garlic, minced
- 1 tbsp Capers
- 2 Anchovy fillets, chopped
- 1 Lime, juiced
- 2 tbsp Freshly chopped parsley
- 2 tbsp Olive oil
- salt and pepper to taste
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- 750 g Beetroot, peeled and halved
- 3 tbsp Olive oil
- 2 tbsp Balsamic vinegar
- Sea salt
- Dill
- Extra black olives, cut into rings
- Fenugreek leaves
- Sesame seeds, optional
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- Place pitted olives, minced garlic, capers, anchovy fillets, lime juice, parsley and olive oil in the blender. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes. Season to taste with salt and pepper.
- Preheat oven to 190C/375F. Peel and cut the beets in half. Place the beets in a baking pan. Toss the beets with olive oil, balsamic vinegar. Sprinkle with sea salt. Cover the beets with a sheet of aluminum foil. Roast for 1 hour until firm but tender. Remove from the oven.
- Once the roasted beets are cooled enough to touch, slice them into bite-sized pieces. Place in a large bowl. Toss with tapenade, olive rings and dill. Arrange fenugreek leaves in a serving plate, spoon the well-tossed beet in the center, and sprinkle some sesame seeds over.
http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com 
http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com
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