Beetroot and Sunflower Seed Dip

Serves 6
Time 45 minutes


4 beetroots
Juice of 1 lemon
½ cup sunflower seeds
1 tsp nutritional yeast
1 tsp mustard powder
Salt and pepper


Bake the beetroot with skin on for 30-40 minutes or until tender.

Peel the cooked beetroot and chop into rough cubes.

Place them in a food processor with the remaining ingredients and purée until smooth.