In recipe development there are always successes followed by failures. This week I wanted to make a pretty-in-pink focaccia. While the dough turned out beautiful, sadly the color baked away in the oven. Regardless, the loaf was still delicious, studded with the bright flavor of candied orange, Maldon salt, and freshly cracked black pepper.
Sometimes our failures lead us to better unforeseen outcomes. I learned from my experiment and pivoted. Today’s recipe is not the pretty-in-pink focaccia, but rather a perfectly earthy-pink beet butter instead, which pairs wonderfully with the focaccia. Lesson learned; fail deliciously forward!
Make the beet butter – Blend the ingredients in a high speed blender until smooth and creamy.
Pour into a rectangular mold or serving bowl. Chill until ready to use. Serve with beet focaccia or bread of your choice.
Note – If you live in a small household like ours, freeze in ice cube trays and use as needed.
- 8 oz vegan butter, melted
- 5 oz cooked red beets
- 1 oz raw cashews