Beet Butter

Beets are one of those vegetables that I grow in order to encourage me eat more of them. Consequently, I am always on the look out for new ways to enjoy their nutritious goodness. Beets are known for their vibrant color but this recipe takes it to a whole new level.  I can see these topped with goat cheese and added to my holiday appetizer table, especially since it is so easy to make a day or two before your guests arrive.  This recipe comes from Dishing up the Dirt.  I have added white balsamic vinegar and omitted the maple syrup, this is sweet enough on it's own.   This is best served on a plain cracker or toasted bread. Here is an updated recipe using cashews instead of macadamia nuts.

Beet Butter

Adapted from Dishing up the Dirt

  • 3 medium sized beets, scrubbed clean and cut into 1/4" pieces
  • 1 c roasted & salted macadamia nuts
  • 2 T olive oil
  • 1 T white balsamic vinegar

Bring a pot of water to a boil.  Add the chopped beets and simmer until fork tender. About 20 minutes.  While the beets are cooking, puree the macadamia nuts and oil in a food processor. Process until you have a smooth and buttery texture.  Once the beets are cooked to desired tenderness, drain them and add to the food processor.  Drizzle in the balsamic vinegar and process until smooth, scraping the sides with a spatula.  Allow mixture to cool before serving.  Store in an airtight container in the fridge for up to 5 days.

As seen on Moms Everyday 

Be sure to checkout my new version with cashews!


There are plenty more beet recipes to enjoy!