Ingredients
- 3/8 beets
- 8 oz silken tofu
- 1 tb water
- 2 ts olive oil
- 1 ts honey
- 1 ts horseradish (freshly grated)
- 3/8 ts dry mustard
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
