Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Beets; soft cooked, peeled 2 tb Minced shallots
- and cut into chunks 1/2 ts Dry mustard
4 oz Soft tofu; drained 1/2 ts Dried thyme
1 tb Apple cider vinegar 1/2 ts Dried tarragon
-(Or more, to taste)

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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