190 gr beets 120 gr soft tofu 2 shallots 2 ml dry mustard 1 gr thyme 1 gr 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.