This easy, healthy spread can be beet

Published 9:08 pm Tuesday, December 14, 2010

If your holiday parties seem like seas of hummus and sour cream-based dips, consider changing it up with a festive and flavorful tapenade made from canned beets.

Not only is this bright red spread a beautiful addition to a holiday buffet, it also comes together quickly and is low in fat and calories. Serve it with toasted baguette rounds, bread sticks or pretzels.

Balsamic beet tapenade

215-ounce cans beets, drained

1medium shallot, chopped

1sprig fresh rosemary, minced

2tablespoons honey

Zest of 1 orange

1tablespoon balsamic vinegar

1teaspoon salt

1/2teaspoon ground black pepper

Bread, toasted (to serve)

In a food processor, combine all ingredients except bread. Process until mostly smooth, scraping down the sides of the bowl as necessary. Serve with toasted slices of baguette or other crusty bread.

Makes 2 cups. Per 2 tablespoons of tapenade: 23 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 6 g carbohydrate; 0 g protein; 1 g fiber; 192 mg sodium.