Brilliant Beet Dip Recipe


1 lb Beets; soft cooked, peeled - and cut into chunks 4 oz Soft tofu; drained 1 tb Apple cider vinegar -(Or more, to taste) 2 tb Minced shallots 1/2 ts Dry mustard 1/2 ts Dried thyme 1/2 ts Dried tarragon Puree ingredients (using 1 tablespoon vinegar) in a food processor or blender until smooth. Adjust seasonings, adding more vinegar and salt to taste. Serve immediately or refrigerate in tightly sealed container for up to 3 days. Makes about 2 cups. Source: Lorna Sass, Cooking From An Ecological Kitchen (William Morrow)

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