Käthe kocht 
Beetroot and Horseradish Spread
#vegan #Brotaufstrich
500 g beetroot (fresh)
60 g sunflower seeds
2 tbsp apple cider vinegar
3 tbsp olive oil
1-2 tbsp lemon juice
salt
30 g horseradish
Soak sunflower seeds in water for 2 h, drain, roast in pan without fat.
Preheat the oven to 200 °C.
Cut the beetroot into 2 cm cubes, add a pinch of salt and roast in the oven for 30 min.
Puree the beetroot, lemon juice, olive oil, vinegar + sunflower seeds in a blender. Mix in the horseradish, season with salt.
#vegan #Brotaufstrich
500 g beetroot (fresh)
60 g sunflower seeds
2 tbsp apple cider vinegar
3 tbsp olive oil
1-2 tbsp lemon juice
salt
30 g horseradish
Soak sunflower seeds in water for 2 h, drain, roast in pan without fat.
Preheat the oven to 200 °C.
Cut the beetroot into 2 cm cubes, add a pinch of salt and roast in the oven for 30 min.
Puree the beetroot, lemon juice, olive oil, vinegar + sunflower seeds in a blender. Mix in the horseradish, season with salt.
Ryan Weberling