Title: Pink pony sauce
 Categories: Vegetarian, Sauces
      Yield: 5 Servings
 
      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