Recipe provided by Austin Personal Chef: Carlos Crusco
Ingredients:
- 2 sticks unsalted butter (very important to start with unsalted and flavor it as you go)
- 2 small beets – washed, peeled, cut into 1/2 inch wedges
- 2 tbsps. olive oil
- 2 tbsps. fresh or dried dill
- 1/4 cup Ancho Chile Puree
- 1 tbsp. ground Cumin
- Sea Salt & Fresh Ground Pepper – to taste
Directions
- Set both sticks of butter out to room temperature until soft and pliable.
- To make the Ancho Chile just add Chile puree, cumin and 1 stick of butter to a bowl. Mix thoroughly.
- Add salt/pepper to taste. Place the butter in plastic film and roll into a log. Place into the refrigerator to set up.
- To make the Roasted Beet Butter, heat oven to 450° F. Toss the beets and olive oil. Season with salt/pepper.
- Place on a foil lined sheet pan. Roast, tossing once, until the vegetables are tender, 30 to 35 minutes.
- Place the beets, juices and 2 tbsps. water into a blender. Blend until smooth adding oil or water if too thick.
- The consistency should be like a puree. Once cool, combine the beet puree, dill and butter and mix thoroughly.
- Place the butter in plastic film and roll into a log. Place into the refrigerator to set up.
- Use the Ancho Chile Butter on a nicely grilled Bone-in Pork Chop.
- Use the Beet + Dill Butter on some sauteed Brussel Sprouts.
- Enjoy!
