Brilliant Beet Dip

May 13, 2007

Brilliant Beet Dip

Lori Adkison, Tucson CSA

From the Tucson CSA sample table

2 pounds beets
1/4 cup olive oil
1/4 tofutti (vegan sour cream)
2 tablespoons red wine vinegar
2 cloves of minced garlic
salt and pepper to taste
chives

Preheat oven to 400 degrees.
Wrap beets in aluminum foil and bake until tender, approximately 1 hour. Let cool.
In a food processor mix beets, olive oil, tofutti, vinegar, garlic, salt and pepper. Mix until dip consistency. Transfer to a serving bowl and sprinkle with chives.

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