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
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).