Beetroot Tapenade

Steam/Cook 10 or so potatoes. Halve the potatoes before or after you cook them. Even though potatoes are a carbohydrate (Starch) we are going to use them as an All Natural base as opposed to white/gluten bread or complex another base.

While the potatoes are cooking begin to make the following salad:

Finely grate a fresh beetroot. (You could chop tinned beetroot if you have to).
Finely chop or grate fetta cheese.
Add approx 1/2 grated onion.
Sea salt to taste.
Some Organic olive oil.
Finely chopped basil and any other fresh herb.

Mix all this into a salad pushing it all together.

When the potatoes are cooked halve them as the base and place the beetroot tempenade on top. Snack style!

NATUROPATH'S NOTE:

For a super quick version you can quickly blend the beetroot salad. The salad should end up a between a coleslaw and dip like consistency.

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