This is a butter in the sense of apple or pear butter. Try it with roast chicken or pork.

1 lb beets, scrubbed and trimmed
1 1/2 c fresh orange juice
1/4 c packed light brown sugar
1/4 c honey
2 T grated orange zest

1. Preheat oven to 325ºF. Place beets in a small casserole, cover, and bake until very tender, about 1 hour. (Or use your own method.) Cool, then remove the skins, if you wish. Using the largest holes of a four-side grater or the medium shredding disc of a food processor, shred the beets (the latter is less messy, but requires more clean-up).

2. Place the shredded beets in a heavy saucepan and stir in the orange juice, brown sugar, honey and orange zest. Simmer gently, stirring often, until very thick, about 30 to 40 minutes (or longer, depending on how thick you want it). Let cool.

3. The butter can be stored, covered, in the fridge, or frozen. Water-bath processing is not recommended for Orange and Beet Butter.