Oven Roasted Balsamic Beetroot with Tapenade and Fenugreek Leaves

Oven Roasted Balsamic Beetroot with Tapenade and Fenugreek Leaves

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Ingredients

  • 80 g Pitted black olives
  • 1 clove Garlic, minced
  • 1 tbsp Capers
  • 2 Anchovy fillets, chopped
  • 1 Lime, juiced
  • 2 tbsp Freshly chopped parsley
  • 2 tbsp Olive oil
  • salt and pepper to taste
Read the whole recipe on Angie's Recipes