Beetroot Butter with Lime

1. Leave the butter at room temperature for about 15 minutes. Then with a food processor beat the butter until creamy.
2. Wash the parsley, shake dry and chop finely. Half the beets and
finely dice them. After the beets have been finely diced, grate the zest of half a lime, squeeze and collect the juice.
3. Now mix the butter together with the beetroot, the parsley, the lime juice, the zest, along with some salt and pepper and mix well in a bowl.
4. Put the butter in a jar and store in the fridge. Store your Beetroot Butter in the fridge for at least 20 minutes before eating.