BEETROOT SPREAD

vegan

spread & sandwich

easy

Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

250 g beetroot, cooked and diced
60 g sunflower seeds
1-2 tbsp horseradish, from a jar
1.5 tbsp TOMAMI # 1 (buy here)
3 tbsp olive oil
1 tbsp lemon juice, freshly squeezed
Salt and freshly ground pepper
Optional:
2 sprigs of dill
Roasted pine nuts and sesame seeds

INSTRUCTIONS

Puree all ingredients except for the dill, pine nuts and sesame seeds in a blender. Season with horseradish depending on the degree of spiciness you want. Serve with a topping of dill, sesame seeds, roasted pine nuts, olive oil and TOMAMI # 1.

Stored in the refrigerator, the spread will keep for 3-4 days.

– Another recipe –

MUHAMMARA SPREAD WITH TOMAMI TOSCANA

mit Toscana

to the recipe