1 large red beet 1 teaspoon chopped shallots 1 tablespoon balsamic vinegar 1 tablespoon honey 2 tablespoons water Salt and pepper 1/2 cup extra virgin olive oil

Step 1 Cook the beet in boiling salted water until tender, about 40 minutes; trim and peel.

Step 2 Cut it into quarters, and place it in a blender with shallots, vinegar, honey, water, and salt and pepper. Puree, then slowly add one-half cup oil until the mixture is smooth (covering the blender with a towel to prevent splatters). Makes three-fourths cup.

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