beetroot sun dip.jpg

Beetroot-Sun Dip

INGREDIENTS:

2 large beetroots

1/2 cup sweet potato, cooked

1/2 lemon, juiced

3-4 tablespoons sunflower seeds (soaked overnight, if you wish)

1 teaspoon mustard powder

pinch of salt

freshly ground black pepper

DIRECTIONS:


1. Cook the beetroot (with skin on) until tender.

2. Peel the cooked beetroot and chop into cubes.

3. Place all ingredients in a blender and purée until smooth (or crunchy, which ever consistency you prefer).