Cairanne Recette Ceviche

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.

Level: easy
Ingredients :
– 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.
Blend together.
Add more water if necessary, to give a smooth, creamy consistency.

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