Sweet Beet Butter Spread
  • 2 medium-sized beets
  • 1/2cup smooth almond or peanut butter
  • 1 Tbsp maple syrup
  • 2tsp lemon juice
  • 6slices thickof whole grainsourdough, or gluten-free bread, toasted
  • 4 red radishesthinly sliced
  • 1 1/2cups baby arugula
  • 1/3cup crumbled goats’ or blue cheese
  1. Preheat oven to 350 F.
  2. 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.
  3. 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.
  4. When ready to serve, spread beet butter on toasted bread. Arrange sliced radishes over top. Top with arugula leaves and crumbled cheese.
Recipe Notes

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.

Nutrition Facts
Sweet Beet Butter Spread
Amount Per Serving
Calories 266 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 3g 15%
Sodium 277mg 12%
Total Carbohydrates 25g 8%
Dietary Fiber 4g 16%
Sugars 7g
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.