Beetroot and Olive Tapenade

Preparation info
  • Serves


    • Difficulty


Appears in
The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

  • About

At The Gate we take great pleasure in re-educating our customers’ perceptions of certain vegetables. Beetroot certainly comes into this category. It works particularly well in this dish, lending its natural sweetness and bold colour, which give the tapenade a distinctive flavour and appearance.


  • beetroot 1 medium, cut into 2cm (¾ in) cubes
  • pitted black olives 400 g (14


  1. Preheat the oven to 200°C/400°F/gas mark 6. Put the beetroot cubes and olives in a baking tray and bake for 30 minutes.