2 big fresh beetroots
100g sunflower seeds
50ml sunflower oil
1 tbsp rice sirup (or other sweetener)
1/2 lemon juice
3-4 tsp horseradish in glass
How to make it:
1. Peel beetroots, put them on piece of alu, sprinkle with salt, pepper and olive oil. Pack like a candy, close at the top. Bake about 1 hour at 180°C.
2. Cut shallot in small pieces and roast on a pan with little bit of oil.
3. Cut baked beetroot in smaller pieces, put them in a mixer. Add shallot, sunflower seeds, sunflower oil, lemon juice (put less at first and finish the taste after mixing), horseradish, sirup and mix until smooth.
4. Taste with salt and pepper and, if needed, with lemon juice.