Beet Butter
from Andrea Bemis’ Dishing Up the Dirt
A favorite way to use beets! We love to put it on crackers, on sandwiches, or as a dip for a veggie tray. The beautiful color makes this dish irresistible. Especially attractive on a charcuterie board. Make with more or less maple syrup as desired, and feel free to substitute cinnamon for vanilla for a more savory version.
Ingredients
3 beets, scrubbed and cut into 1/2-inch chunks (about 1 1/4 pounds)
1 cup macadamia nuts (sunflower seeds or other nuts work well too)
2 tablespoons walnut oil (or a neutral-tasting vegetable oil)
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1 pinch fine sea salt
Directions
Bring a medium-sized pot of lightly salted water to a boil. Add the chopped beets, reduce heat to medium-low, and simmer until they are fork-tender, 15 to 20 minutes. Drain the beets and set them aside to cool for a few minutes.
In the bowl of a food processor combine the macadamia nuts, oil, maple syrup, and vanilla. Process until smooth. Add the cooked beets and salt. Continue to process until the beet butter is completely smooth, scraping down the sides of the food processor as needed. Taste and adjust seasonings as needed.
Allow the mixture to cool to room temperature before serving. Enjoy it with crackers, toast, as a sandwich spread, or as a dip for vegetables.
Beet butter can be stored in an airtight container in the fridge for up to 1 week.
