Yield: 6 servings
Measure | Ingredient |
---|---|
1 pounds | Beets; soft cooked, peeled and cut into chunks |
4 ounces | Soft tofu; drained |
1 tablespoon | Apple cider vinegar (Or more, to taste) |
2 tablespoons | Minced shallots |
½ teaspoon | Dry mustard |
½ teaspoon | Dried thyme |
½ teaspoon | 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)