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