Title: Brilliant Beet Dip
Categories: Vegetarian Appetizer
Yield: 6 Servings

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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