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