Ingredients
- 2 shallots (minced)
- 190 gr beets
- 120 gr soft tofu
- 2 ml dry mustard
- 1 gr thyme (dried)
- 1 gr tarragon (dried)
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.
