Beetroot spread with sunflower seeds

by Milena
Rote Beete Sonnenblumen Aufstrich

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 tea spoon of agave sirup, dates sirup or other
  • Salt
  • Black pepper
  • 1 teaspoon of thyme or marjoram
  • 1 small beetroot
Beetroot spread

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.

Beetroot spread close photo

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 🙂 .

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.

Sonnenblumen Rote Beete Aufstrich
Print Pin
5 from 1 vote

Beetroot Spread

Vegan paté of roasted beetroot and sunflower – so delicious and so easy to prepare. See the recipe and flavour it according to your taste.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 4 people


  • 100 g raw sunflower seeds
  • 1/2 Lemon squeezed
  • 1 tablespoon juice of fermented cucumbers optional
  • 2-3 tablespoon Water
  • 1 tablespoon coconut butter melted
  • 1 tea spoon sirup agave, dates or other
  • Salt
  • black pepper
  • 1 tea spoon thyme or marjoram
  • 1 small Beetroot


  • Peel and cut the beetroot into slices, add salt and bake 20 minutes at 200 degrees.
  • Then squeeze half a lemon. When the beetroot is baked, put all the ingredients in a blender or in a kitchen robot and strain it until a smooth mixture is obtained.
  • Spread it on a slice of nice bread and garnish by desire.

Leave a Comment

Recipe Rating

You may also like