Monday, June 11, 2012

Roasted Beet and Arugula Sandwich with Green Olive Tarragon Tapenade

recipe courtesy of My New Roots

-1 red beet
-2 slices whole-grain sourdough bread
-Extra-virgin olive oil, for brushing bread
-A good slather Green Olive Tarragon Tapenade (see recipe below)
-Handful of arugula

-Heat oven to 400°. Wrap whole beet in foil and roast until soft (time will vary depending on size of beet), about 40 minutes.
-Remove foil and let sit for 5 minutes until cool enough to handle. Slip skin off under cool running water. Slice.
-Brush bread with olive oil and toast until golden. Spread one slice with a layer of Green Olive Tarragon Tapenade, then top with beet slices and arugula.

Green Olive Tarragon Tapenade


-½ cup hazelnuts (or other nut)
-2 cups green olives-¼ cup fresh tarragon (or parsley)
-1/8 cup capers
-Juice of one lemon (about 3 tablespoons)
-3 Tbsp extra-virgin olive oil
-1 Tbsp pure maple syrup (or agave or honey)

- Roast hazelnuts in a dry skillet over medium-high heat until fragrant and the skins begin to crack. Transfer to a food processor.
-Add all other ingredients and pulse until chunky and well mixed. Blend a little longer for a smoother texture. Store tapenade in the fridge for up to one week.

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