Delicious Beetballs with Seasonal Vegetables - EAT

Ingredients

• 500 grams of beetroot
• 200 grams of boiled potato
• 100 grams of soaked yellow peas (you can also buy pre-cooked beans / lentils / peas)
• 3 Tablespoons toasted sunflower seeds
• 2 Tablespoons of coarse-grained mustard
• A splash of cold pressed rapeseed oil
• Salt and pepper
• 700 g of seasonal vegetables and/or root crops, preferably with starchy carbohydrates
• 1dL lentils of choice
• 250 grams soaked yellow peas/chickpeas (or use pre-boiled peas)
• 250 grams beetroot
• ½ dL apple cider vinegar
• 1 clove of garlic
• ½ dL of rapeseed or sunflower oil
• ½ dL water
• 100 grams of raw shredded red cabbage
• Half a red onion, thinly sliced
• Half a lemon
• A splash of rapeseed or olive oil
• Basil or parsley, finely chopped
• Salt