Beetroot-Sun Dip

2 large beetroots
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

Cook the beetroot (with skin on) until tender.

Peel the cooked beetroot and chop into cubes.

Place all ingredients in a blender and purée until smooth (or crunchy, which ever consistency you prefer).

From: ScandiHome blog [archive.org]