Ingredients for 1 jar á 200 g:
250 g beetroot, cooked
75 g sunflower seeds
1 tbsp vinegar
2-3 tbsp lemon juice
1 tbsp horseradish
50 g soft coconut fat
Salt
Preparation:
1. Cut the beetroot into medium-sized cubes. Chop the sunflower seeds very finely. Put the beetroot, sunflower seeds and all the other ingredients in a bowl and purée very finely.
2. Put the beetroot spread into a sealable container and chill until ready to eat.
Refrigerate until ready to eat.
Preparation time approx. 15 minutes
Nutritional values per jar approx.:
Calories: 959
joules: 4021
Protein: 21,2 g
Fat: 86,5 g
Carbohydrates: 26.0 g
(FoodCentrale by ddp images)
