Preparation

1

Step 1

Puree all ingredients. Pour into prepared jars and seal. The spread will keep in the fridge for about seven days.

For the recipe, you'll need:

Ingredients

Portions

2

Food

  • 100.0 g Sunflower seeds
  • 300.0 g Cooked beetroot
  • 3.0 tsp Grated horseradish
  • 1.0 tbsp Lemon juice
  • Salt, pepper