Guest guest Posted June 21, 2006 Report Share Posted June 21, 2006 Beet Dip 1 lb. beets, soft cooked, peeled and cut into chunks 4 ozs. soft tofu, drained 1 tbsp. apple cider vinegar or more to taste 2 tbsps. minced shallots 1/2 tsp. dry mustard 1/2 tsp. dried thyme 1/2 tsp. dried tarragon 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. -- Char Haz charrem -- http://www.fastmail.fm - IMAP accessible web-mail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2006 Report Share Posted June 22, 2006 Oi! you are my hero... I love beets, always have... I was the weird kid. I can't wait to try this. Whitney --- Char Haz <charrem wrote: > Beet Dip > > 1 lb. beets, soft cooked, peeled and cut into chunks > 4 ozs. soft tofu, drained > 1 tbsp. apple cider vinegar or more to taste > 2 tbsps. minced shallots > 1/2 tsp. dry mustard > 1/2 tsp. dried thyme > 1/2 tsp. dried tarragon > > 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. > -- > Char Haz > charrem > > -- > http://www.fastmail.fm - IMAP accessible web-mail > > Quote Link to comment Share on other sites More sharing options...
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