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Sweet Beet Butter Spread

Serves 6.


    Sweet Beet Butter Spread

    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.


    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


    • 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


    Per serving:

    • calories266
    • protein10g
    • fat15g
      • saturated fat3g
      • trans fat0g
    • carbohydrates25g
      • sugars7g
      • fibre4g
    • sodium227mg



    Preheat oven to 350 F (180 C).


    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.


    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.


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    This recipe is part of the Give a Little Love collection.



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