896- Beetroot Tapenade / طابوناد بالباربا
1 medium cup
1 large beetroot (150 grams / 5 oz)
1 garlic clove
40 grams (1/2 cup) raw walnuts
2 tablespoons grated parmesan cheese
60 milliliters (1/4 cup) olive oil
2 tablespoons lemon juice
3 tablespoons finely chopped parsley
Salt and pepper, to taste
1- Place the beetroot in a pot, cover with water, and cook on medium high heat until it becomes tender.
2- Once done, remove the beetroot from the pot and allow to cool completely before peeling it and cutting it into cubes.
3- In a food processor, add the beetroot cubes, garlic, walnuts, parmesan, lemon juice, parsley, salt, pepper and pulse many times until all the ingredients are crushed.
4- While the food processor is on, slowly add the olive oil until the beetroot mixture is well combined.
5- Add a small amount of water if the consistency is too thick.
6- Serve the beetroot tapenade in a glass jar, top with chopped parsley and walnut chunks. Serve with grilled wholewheat bread slices or arabic bread.
Note: The beetroot tapenade can be stored in the fridge in an airtight container for up to 6 days.