Ingredients you need for the beetroot spread
- 100g of raw sunflower seeds
- ½ squeezed lemon
- 1 tablespoon of juice of fermented cucumbers (optional)
- 2-3 tablespoons of water
- 1 tablespoon of melted coconut butter
- 1 tea spoon of agave sirup, dates sirup or other
- Black pepper
- 1 teaspoon of thyme or marjoram
- 1 small beetroot
In German markets there are some bio spreads and paté in the jar which, are incredibly delicious. Their vegan products are on sunflower base and recently with lupine. They have various types and flavours so I thought….. whether I could make them myself. Here is my first paté recipe for the beetroot spread.
Raw sunflower seeds are an excellent source of vitamins E and B1 and provide moderate amount of the vitamins B5 and B9. They also provide our bodies with the minerals manganese, magnesium, selenium, copper and phosphorus and they are rich in Omega 6 and 9 essential fatty acids.
This appetizer can be flavoured with dried tomatoes, olives, roasted peppers and anyhting else that’s of your taste. I will be happy, if you share your results and ideas!
My first try was without any flavour, then I tried a paté with roasted pepper but I had to share the one with beetroot… Beetroot is currently my obsession ?.The coconut butter keeps the paté creamy, easy to be spread and prevents it from drying.
It’s recommended that the sunflower seed is soaked in water for at least 1-2 hours but it’s not a must. The taste of the spread will remain good but as it is known, nuts and sour cream are cooked much easier, if they are soaked beforehand.