Cosy up for the winter holidays in the colours of Cairanne.
For our first recipe, we’ve chosen something simple but different; a perfect match for the fruity, elegant wines of Cairanne. Try our Beetroot Tapenade. By Cairanne.
– 1 glass of water
– 100g cashew nuts
– 70g uncooked beetroot
– 2 - 3 tbsp mustard
– salt and pepper
– 2 tbsp oil
– 1 clove garlic
– sesame seeds
Drain the cashew nuts and place in a food processor.
Add the peeled, diced beetroot, mustard, water, oil, garlic, salt and pepper.
Add more water if necessary, to give a smooth, creamy consistency.