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Author Notes: My old farm crew back at Hutchins Farm declared that beets were my spirit vegetable. I didn’t know you could have a spirit vegetable until I got into farming, but as it turns out, it's a thing. I hated harvesting beets when we were beginner farmers. They’re heavy, they stain your hands, and when hundreds of pounds need harvesting before lunchtime, it’ll almost bring you to tears. But as much as I want to despise this root vegetable, it has won over my heart again and again. I’m a true beet lover, and this beet butter is just about the best thing I’ve ever whipped up in the kitchen. It’s a sweet spread that goes well with crackers but can also stand in for cranberry sauce on a turkey sandwich. It’s versatile, delicious, and beautiful, too!
DISHING UP THE DIRT Copyright 2017 by Andrea Bemis. All right reserved.
Makes: about 1 1/2 cups
beets, scrubbed and cut into 1/2-inch chunks (about 1 1/4 pounds)
cup macadamia nuts
tablespoons walnut oil (or a natural-tasting vegetable oil)
tablespoons pure maple syrup
teaspoon pure vanilla extract
pinch fine sea salt
- 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.
- This recipe is a Community Pick!