Beetroot Tapenade Bruschetta

Name: Beetroot Tapenade Bruschetta
Ingredients: 1 pack (250g) of cooked beetroot, grated; 2 small shallots, finely diced; 1 small handful of fresh parsely, finely chopped; 1 tsp of garlic puree; 1/2 tsp of Djon mustard; 1 tbspn olive oil; 2 tbspn apple cyder vinegar; 1 lemon, juiced; Sea salt and Pepper; 4/5 slices of toasted sourdough; 1/2 apple, peeled and grated

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Georgia | London & Ireland

19 recipes

Ingredients

1 pack (250g) of cooked beetroot, grated
2 small shallots, finely diced
1 small handful of fresh parsely, finely chopped
1 tsp of garlic puree
1/2 tsp of Djon mustard
1 tbspn olive oil
2 tbspn apple cyder vinegar
1 lemon, juiced
Sea salt and Pepper
4/5 slices of toasted sourdough
1/2 apple, peeled and grated

Preparation

Mix the grated beetroot, chopped shallot and fresh parsely in a bowl
In a seperate dish, mix together the garlic, mustard, olive oil, ACV, lemon juice, salt and pepper to make the dressing
Combine the dressing with the bowl ingredients to complete the tapenade
Top the tapenade on toasted sourdough and sprinkle over a little parsley and freshly grated apple... Voila
TIP: You can pre-make the tapenade tonight, but serve it at room temp with toasted sourdough tomorrow

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