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Diane Felico
Beetroot tapenade with feta
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Ingredients
Directions
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Puree the shallot with the beetroot, feta, mustard, lemon juice and olive oil into a coarse tapenade. Add salt and pepper to taste.
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Delicious with fried or boiled fish, herring and smoked trout.
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Nutrition
140Calories
Sodium0% DV0g
Fat15% DV10g
Protein10% DV5g
Carbs2% DV6g
Fiber0% DV0g
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