Gluten-Free Vegan Recipes / Vegan Breakfasts / Vegan Condiments and Sauces

Vegan Beet Butter (nut free)

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Last updated on September 29th, 2020 at 05:32 pm

Kitchen fails often end up in the compost bin but sometimes a fail is a win in disguise. This Awesome Beet Butter didn’t begin its journey as a vegan butter, it was a seeded hummus, but the kitchen gods had other ideas. With a roasted pumpkin seed base, sweet earthy beetroot and light miso, this butter is wonderfully healthy and a bit delicious.

A single of jar of beet butter on a wooden board with slices of bread and beet butter with avocado

A process image of cleaned baby beetroot with leaves still attached on a rustic wooden board.

I could beat on about beets all day but I will keep it brief. Beetroot is awesome and if you can include it in your diet by all means, do.

Why You Should Be Eating Beets

Besides being pretty – and who doesn’t love pretty food – beets are packed with antioxidants and nutrients including:

  • beta-carotene
  • folate,
  • potassium
  • vitamin C and
  • iron.

The humble beet is also an excellent soluble fibre source. If that weren’t enough, the purple pigment in beetroot contains antioxidants that help protect cells from free-radical damage, preventing the risk of heart disease and certain cancers.* Did I mention pretty? Look at the colour of this beet butter!

Added to all this health goodness is beetroot’s sweet earthiness that lends itself to both sweet and savoury cooking. Paired with chocolate, beetroot adds depth while tart berries are tempered and balanced.

Today roasted beetroot globes add sweetness to seasoned pumpkin seeds and miso in my awesome beet butter.

flat lay close-up process image of a swirl of freshly roasted pumpkin seeds on a lined baking tray

A close up image of beetroot hummus being processed in a food processor.

My Goodness Kitchen isn’t always good. Sometimes it’s downright frustrating. While for the most part I have a pretty good sense of what goes with what in a pot, sometimes things just don’t work out. Baking is my usual culinary achilles but I’ve had more than my share of basic cooking fails too. It happens.

I think of recipe development and cooking as a bit of a metaphor for life. Some things come together seamlessly and in perfect harmony and those things should be celebrated and enjoyed. Other times things are off and the only course is to walk away and cook another day. And sometimes what we create isn’t what we imagined but it’s special and wonderful in its own right. Those are the days when we have to set expectation aside and go with the flow. Today I meant to make a seeded hummus and instead I made this wonderful pumpkin seed butter.

Things are simpler in the kitchen but the core is the same. When it’s good, celebrate; when it’s funky, get the hell out. And always, always, trust your gut.

Enjoy, x.

If you are looking for healthier spreads try my simple vegan kale and cashew pesto or my roasted garlic and artichoke hummus. So good!

45 degree angled shot of a slices of rustic bread smeared with beet butter and fresh green rocket. Jar of beet butter in the background.

*Information sourced from Body & Soul

A close up image of a slice of bread topped with beetroot hummus and greens.

Nut-Free Beetroot Butter

With roasted pumpkin seeds, sweet earthy beetroot and light miso, this Nut-Free Beetroot Butter is a wonderfully healthy and vibrant spread.
3 from 2 votes
Print Pin Rate
Course: Condiment
Cuisine: Vegan
Keyword: beet butter | nut free butter
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 serves
Calories: 16kcal
Author: Amanda Logan


  • 300 grams beetroot weighed before roasting, roasted and peeled
  • 1 1/2 cup pumpkin seeds
  • 400 ml cannellini beans 1 can drained and rinsed
  • 1 tbsp miso paste light miso paste
  • Juice of half a lemon
  • 1/4 cup sunflower oil + 1 tsp for roasting the sunflower seeds
  • pinch sea salt


  • Pre-heat the oven to 170 degrees C. 
  • Place the pumpkin seeds in a baking tray and drizzle with 1 teaspoon of sunflower and sprinkle with a pinch of salt
  • Roast in the oven for ten minutes before tossing the seeds with a spatula and roasting for another seven to ten minutes or until the seeds are beginning to brown.
  • Remove from the oven and set aside to cool.
  • Place the roasted seeds in a food processor and process to a nut-butter consistency. You will have to stop and scrap down the sides every so often. 
  • Add the peeled roasted beetroot, the cannellini beans, miso and lemon juice and process until combined.
  • Slowly pour in the sunflower oil in a steady stream.
  • Taste and season if necessary. 
  • Serve on toast with sliced avocado, kimchi or fresh baby spinach. 
  • Store in an airtight container in the refrigerator for up to five days. 


Calories: 16kcal | Carbohydrates: 3g | Sodium: 29mg | Potassium: 121mg | Fiber: 1g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 1.8mg | Calcium: 6mg | Iron: 0.3mg
Tried this recipe?Please rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!

45 degree angled shot of a slices of rustic bread smeared with beet butter and fresh green rocket. Jar of beet butter in the background. Text overlay.

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About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She is a contributor to Nourish Australia magazine and has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

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May 2, 2018 8:19 pm

Hello! The recipe says pumpkin seeds but the instructions repeat sunflower seeds… which is it ❤

Elizabeth Foster
August 15, 2017 3:48 am

BTW beautiful photography!

August 8, 2017 11:25 pm

can sunflower oil be substituted for olive or sesame seed oil, maybe grape seed oil?

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