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How To: Make Beet Butter

Treat yourself to the Corner Beet’s unbeatable spread. 

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1. Peel and quarter 2 medium red beets.

Place in a pot with enough water to cover and boil until mushy, about 2 hours.

Remove and shock beets in cold water.


2. In a food processor, purée the beets.

After the purée has cooled to room temperature, add 2 sticks room-temperature salted butter and about 1/2 cup honey (or to taste).

Pulse to combine.


3. Spread a generous tablespoon of the butter onto a thick slice of toasted sourdough and add a pinch of black sea salt.

Leftover beet butter can be frozen or repurposed into colorful buttercream frosting.

(Makes 1 to 2 cups.)

—Illustrations by Peter James Field

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