Recipe - Brilliant Beet Dip

1 pound Beets; soft cooked, peeled
and cut into chunks
4 ounce Soft tofu; drained
1 tablespoon Apple cider vinegar
(Or more, to taste)
2 tablespoon Minced shallots
One half teaspoon Dry mustard
One half teaspoon Dried thyme
One half 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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini