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Beet Tapenade

 2 lbs Red Beets
 ½ cup finely grated, fresh parmesan cheese
 1/3 cup minced shallot
 ¼ chopped capers
 1 tbsp dijon mustard
 1 tbsp chopped flat leaf parsley
  1 tbsp sherry vinegar
 ½ aioli or mayonnaise
 Kosher salt
 4 springs thyme
 2 spring rosemary
 2 cloves garlic
 1 teaspoon coarse ground black pepper
 1 tbsp Olive Oil
 2 cups white wine
 1 cup water

Place beets, wine, water, olive oil, thyme and rosemary in a baking dish. Season with salt and pepper then cover in foil. Place in a 400 degree oven for approx. 45 minutes or until the beets can be pierced but are not soft or squishy.


While hot, carefully peel the beet with a towel (the skin should come off with ease). Use a paring knife to remove any remaining skin. Let beets cool for 20 minutes or so, then refrigerate.


Once cold, uniformly small dice each beet and set aside. In a food processor add the beets, shallot, parsley, capers, dijon, mayo, and sherry vinegar. Pulse until all ingredients have come together and texture is that of a chunky, spreadable paste. Finish seasoning with kosher salt, and feel free to add more vinegar or dijon if desired. A squeeze of lemon juice and/or lemon zest. Serve with crostini.