I was very surprised and glad of course when one of the best “Sandwicherias” in Graz started some months ago offering vegan sandwiches: you can always get the one with a carrot-celeriac spread and my favourite with beet root!!! When I spoke with contributors there the other day about my blog and about the special diet I asked if they would reveal the secret of the beet root spread. They did and I got the recipe! If you do not have the time to make it (and if you happen to live in or near Graz) you can buy the spread in the shop and take it at home with the starch free bread or with the starch free crackers.
Cook the whole beet root for about an hour in water or bake it in the oven (also for an hour, 180° C). Once it is ready, set aside and let cool. Peel it and grate it finely.
What the beluga lentils concern: you will only need 2 Tbsp, but I would suggest to cook ½ cup and add the rest of the lentils to the next delicious salad. – Simmer ½ cup beluga lentils with 2 cups water 12 minutes. Strain, set aside and let cool.
Mix grated beet root, lentils, grated apple and mustard in a bowl. Add cumin, paprika, garlic or garlic powder, capers, cidre vinegar, salt and mix.
Use it as a spread with bread or with crackers and garnish with grated horseradish and chives. It is so good, you will never have had something similar.