Rosy red for heart health—is there anything more visual and heart friendly than beets? They’re stunningly beautiful on a plate all by themselves, and they add amazing colour to a beverage. In this spread, they’re a rosy, healthy topper. Coupled with almond butter, they’re creamy and delicious with a splash of maple syrup. Use Sweet Beet Butter Spread in appetizers, desserts, and even for breakfast.
Wine pairing
Sweet Beet Butter Spread lends itself well to Rosé. Choose a light, sparkling dry Rosé—not too sweet.
Tip
Sweet Beet Butter Spread is also delicious piped into little tart shells, topped with a drizzle of chocolate, and served for dessert. Or pipe into endive leaves and top with toasted walnuts for an appetizer.
Sweet Beet Butter Spread
Ingredients
- 2 medium-sized beets
- 1/2 cup (125 mL) smooth almond or peanut butter
- 1 Tbsp (15 mL) maple syrup
- 2 tsp (10 mL) lemon juice
- 6 thick slices of whole grain, sourdough, or gluten-free bread, toasted
- 4 red radishes, thinly sliced
- 1 1/2 cups (350 mL) baby arugula
- 1/3 cup (80 mL) crumbled goatsí or blue cheese
Nutrition
Per serving:
- calories266
- protein10g
- fat15g
- saturated fat3g
- trans fat0g
- carbohydrates25g
- sugars7g
- fibre4g
- sodium227mg
Directions
01
Preheat oven to 350 F (180 C).
02
Place beets in small ovenproof saucepan. Add 1/4 cup (60 mL) water. Cover and bake in oven for 45 minutes to 1 hour, or until beets are tender when pierced. Remove; cool and peel. Dice and place in high-speed blender. Add almond 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 or parchment paper into surface to prevent it from discolouring, and then seal tightly. It can be refrigerated for up to a week.
03
When ready to serve, spread beet butter on toasted bread. Arrange sliced radishes overtop. Tumble with arugula leaves and some crumbled cheese. Choose blue for an umami experience.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
