Contributed by Angela Cleveland (Adapted from “Just Vegetable Recipes” at www.justvegetablerecipes.com)

This dip works nicely with the "Deep-Fried Zucchini" recipe listed in the "Dips, Spreads and Sauces" section of our recipe archive.

Ingredients

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

Instructions

Puree ingredients (using 1 Tbs of 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.

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