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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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