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, (…more) —Andrea
Makes about 1 1/2 cups
- 3beets, scrubbed and cut into 1/2-inch chunks (about 1 1/4 pounds)
- 1cup macadamia nuts
- 2tablespoons walnut oil (or a natural-tasting vegetable oil)
- 2tablespoons pure maple syrup
- 1teaspoon pure vanilla extract
- 1pinch 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.