Pink Pony Sauce

1 tb Water

8 oz Silken tofu

1 ts Freshly grated horseradish

1/3 c Beets, grated

1/3 ts Dry mustard

1 ts Honey

2 ts Olive oil

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