Contributed by (Recipe adapted from “Farm Fresh To You” at www.farmfreshtoyou.com)

Ingredients

1 lb Beets, soft cooked, peeled, cut into chunks

1/2 tsp Dry mustard

4 oz. soft Tofu; drained (you can use plain yogurt or sour cream if you want to use dairy) 1/2 tsp dried Thyme

1 Tbs Apple cider vinegar (or more to taste)

1/2 tsp dried Tarragon

2 Tbs minced Shallots

Instructions

Puree ingredients (including 1 Tbs vinegar) in a food processor or blender until smooth. Adjust seasonings, adding more vinegar and salt to taste. Serve immediately or refrigerate up to 3 days. Makes approx. 2 cups.

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