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How To: Make Beet Butter

Treat yourself to the Corner Beet’s unbeatable spread. 

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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How To: Make Beet Butter

Treat yourself to an unbeatable breakfast.

This earthy spread from Nikki Hazamy at the Corner Beet transforms ordinary toast into an addictive treat. Thankfully, you can easily make her recipe in your own kitchen.

1. Peel and quarter two medium red beets. Boil them for about two hours, or until they’re completely mushy, then drain the pot and shock them with cold water.

2. In a food processor, blend the beets into a puree. After the beet puree has cooled to room temperature, add 2 sticks of room-temperature salted butter and about 1/4 cup of honey. Pulse to combine.

3. Spread the beet butter on a thick slice of sourdough and add some black sea salt, or freeze it to use later in a colorful buttercream.