Is there any food that’s more heart friendly than nitric oxide-boosting beets? And don’t get us started on their pretty magenta hue. They’re stunningly beautiful on a plate all by themselves, and they add amazing red color to a beverage. In this Sweet Beet Butter Spread, they’re blended with almond butter and a splash of maple syrup to create a creamy, delicious topping for toast.
Ingredients
- 2 medium-sized beets
- 1/2 cup smooth almond or peanut butter
- 1 Tbsp maple syrup
- 2 tsp lemon juice
- 6 slices thickof whole grain sourdough, or gluten-free bread, toasted
- 4 red radishes thinly sliced
- 1 1/2 cups baby arugula
- 1/3 cup crumbled goats’ or blue cheese
Instructions
- 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.
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.
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.
