Prep the bread: Slice your baguette lengthwise, or cut thick slices (about 1 inch). If your air fryer is small, cut pieces to fit in a single layer.

Make the pink spread: In a bowl, mix softened butter, olive oil, minced garlic, parsley, lemon zest, and a little lemon juice. Stir in beet puree or beet powder for a vibrant pink hue. For a gentler pink, use tomato paste instead or blend the two. Season with salt, pepper, and optional red pepper flakes.

Adjust the color: Add beet or tomato gradually until you like the shade. A little goes a long way, especially with beet powder.

Cheesy option: Stir in grated Parmesan if using. It adds umami and helps the top brown faster.

Spread evenly: Use a spatula to coat each slice from edge to edge. Don’t leave bare corners—those can burn.

Preheat the air fryer: Set to 350–360°F (175–180°C) for 3 minutes. Preheating helps prevent soggy bread.

Air fry in batches: Arrange slices in a single layer, spread side up. Cook 4–6 minutes, checking at 4 minutes. You want crisp edges and a lightly golden top with a pink glow.

Finish and serve: If you like, add a tiny squeeze of lemon over the hot bread. Sprinkle with fresh parsley. Serve warm.

For extra crunchy: Flip the bread and toast plain side for 1 minute first, then flip back, spread the pink butter, and air fry 3–4 minutes.