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:

  • Tulip jar 200 ml with glass lid (12 pcs.)

    Tulip jar | 200 ml

    Contents 200 ml - Ø 60 mm

    View product
    x2
    • or
  • Liquid error (sections/article-details line 131): invalid url input

    View product
    x2

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