| 1) Cook beets until tender (you can boil them, or roast them on an oiled tray in a 400 degree F oven). Cool until comfortable to handle.
2) Rub off the skins, rough-chop the beets, and put them in a blender or food processor with the fuit juices and vinegar. Puree until smooth.
3) Transfer to a small bowl, and stir in honey, salt, pepper, and possibly the tarragon or mint. If necessary, thin to desired consistency with a little
extra apple or orange juice.
* Serve at room temperature over hard-boiled eggs, potato salad, zuccanoes, or stuffed squash.
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