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Beetroot spread with horseradish

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Ingredients for 1 servings:

  • 250 g beetroot (cooked)
  • 75 g sunflower seeds
  • 2 tbsp oil, mild (e.g. almond oil)
  • 2 tsp vinegar
  • 2 tbsp lemon juice
  • 2 tsp horseradish (from the jar)
  • n. B. salt and possibly gomasio
  • possibly guar gum

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

also very tasty as a dip

Finely dice the beetroot. Finely chop or grind the sunflower seeds. Add the oil, lemon juice, vinegar, and horseradish one after the other and mix well. Season with salt and, if desired, gomasio (sesame salt). For a creamier consistency, you can also mix in a teaspoon of guar gum. Before adding it, mix it with 2 tablespoons of beetroot juice (or simply a little of the spread) to prevent lumps.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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