Brilliant Beet Dip

1 lb Beets; soft cooked, peeled

- and cut into chunks 4 oz Soft tofu; drained

1 tb Apple cider vinegar

-(Or more, to taste) 2 tb Minced shallots

1/2 ts Dry mustard

1/2 ts Dried thyme

1/2 ts 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. Source: Lorna Sass, Cooking From An Ecological Kitchen (William Morrow)