Brilliant beet dip

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)

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