Ingredients
- 3/8 beets
- 240 gr silken tofu
- 16 ml water
- 10 ml olive oil
- 5 ml honey
- 5 gr horseradish (freshly grated)
- 2 ml 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
