• 250g Kerrygold Original Irish Butter
  • 125g beetroot, pre-cooked
  • 2 tbsp fresh parsley
  • 1/2 lime, the juice and some zest
  • 1/2 tsp salt
  • Pepper


1. Let the butter rest at room temperature for about 15 minutes. Then whip the butter until creamy using a food processor or stabiliser.

2. Wash the parsley, shake dry and chop finely. Finely chop half of the beetroot, finely dice the other half. Grate some zest of the half lime, squeeze out the juice and collect it.

3. Now put the butter together with the beetroot, the parsley, the lime juice and the zest of the lime along with the salt and pepper into a bowl and mix thoroughly.

4. Put the butter in a glass jar and store it in the fridge. Take out of the fridge at least 20 minutes before using.

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