Yellow beet tapenade

Ingrédients

  • 1 bag (300 g) Champêtre sliced ​​yellow beets
  • 150 g ricotta cheese
  • 3 g (1 tsp) garlic powder
  • 6 g (1 ½ tsp) ground cumin
  • 30 ml (2 tablespoons) olive oil
  • 1/2 bunch of basil
  • Salt and pepper
  • crackers

Yellow beet tapenade

 Cooking 0 minutes
 Preparation 10 minutes
 10 servings

Steps

  1. Mix the beetroot with garlic, cumin, basil, olive oil, salt and pepper, using a food processor.
  2. Garnish the crackers with the mixture and add 1 tsp. cheese on each.

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