Beet Puree

A great low-calorie dressing for sliced cucumbers, or at room temperature over hard-boiled eggs.

• 2 beets (2½ inch diameter)
• ½ cup apple or orange juice
• 2 tbs. lemon juice
• 2 tsp. apple cider vinegar
• 2 tsp. honey
• Salt (½ tsp. or more)
• Black pepper, to taste

1. Place the beets in a small saucepan of water, and boil until tender (20-30 minutes). Cool until comfortable to handle.
2. Rub off the skins and puree in a blender or food processor with the juices and vinegar.
3. Transfer to a small bowl. Stir in the honey, salt, and pepper to taste. If necessary, thin to desired consistency with a little more fruit juice. Serve.