16 ml water 240 gr silken tofu 5 gr horseradish 3/8 beets 2 ml dry mustard 5 ml honey 10 ml olive oil
Instructions
Place all ingredients in a blender. Puree on high until smooth and creamy. Serve as a dipping sauce with turnip chips. Per serving: 75 cal, 5 g prot, 22 mg sod, 3 g carb, 5 g fat, 0 chol, 107 mg calcium From _Vegetarian Gourmet_, Winter 1992