| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Appetizers | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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