6slicesthickof whole grainsourdough, or gluten-free bread, toasted
4red radishesthinly sliced
1 1/2cupsbaby arugula
1/3cupcrumbled goats’ or blue cheese
Preheat oven to 350 F.
Place beets in small ovenproof saucepan. Add 1/4 cup water. Cover and bake in oven for 45 minutes to 1 hour, or until beets are tender when pierced. Remove and allow to cool. Peel and dice.
Place diced beets in high-speed blender. Add almond or peanut butter, maple syrup, and lemon juice. Whirl until smooth, scraping down sides of blender a few times. Transfer to container, pressing a piece of plastic wrap into surface to prevent it from discoloring, and then seal tightly. It can be refrigerated for up to a week.
When ready to serve, spread beet butter on toasted bread. Arrange sliced radishes over top. Top with arugula leaves and crumbled cheese.
The pipes are calling
This spread is also tasty piped into little tart shells, topped with a drizzle of chocolate, and served for dessert. Or pipe it into endive leaves and top with toasted walnuts for an appetizer.
Sweet Beet Butter Spread
Amount Per Serving
Calories 266Calories from Fat 135
% Daily Value*
Total Fat 15g23%
Saturated Fat 3g15%
Total Carbohydrates 25g8%
Dietary Fiber 4g16%
* Percent Daily Values are based on a 2000 calorie diet.