Masło Buraczane, Beetroot Butter
Aluminum Foil
Sheet Pan
Food Processor
Microplane
1.
Preheat the oven to 350º F. Trim the tops and tips of the beets, wash, and pat them dry. Place the beets on a square of aluminum foil, sprinkle with half the salt, and drizzle with olive oil. Seal the foil tightly, place it on a sheet pan, and roast for 45 minutes. Remove from the oven and let the beets cool for about 30 minutes.
2.
Transfer the beetroot butter to a small bowl and chill for at least 30 minutes before serving.
3.
Once cool, peel the beets, and add to the food processor with the butter and the remaining salt. With the Microplane, grate the clove of garlic into the mixture. Process at high speed until completely combined, pausing occasionally to scrape down the sides of the bowl with the silicone spatula.
Ingredients
- 2 medium beets
- 5g/1 teaspoon Kosher salt, divided
- 1 tablespoon/15g olive oil
- 1 clove garlic
- 240g/8 ounces/2 sticks butter, room temperature
Cook's Notes
What to do with those young, fresh, spring beets at your farmers’ market? Try your hand at beetroot butter. Simple, vibrant, and straightforward, this butter will elevate your table. Its rich earthy flavor, sweet taste, and creamy texture will leave you with a tooth stained smile.
Serve on toast or brioche, use as a compound butter for grilled meats, or pipe into an olive for a fancy cocktail snack. This is a versatile and fun condiment to have on hand.
Enjoy with a glass of rosé.