Serve this over sturdy lettuces or roasted vegetables.
Cut beet into thin wedges; toss with 1 tablespoon oil. Place in a pan.
Bake at 400° for 35 minutes or until tender; cool 15 minutes.
Process beet, remaining olive oil, vinegar, salt, and pepper in a food processor until smooth, stopping to scrape down sides.
Pour mixture through a wire-mesh strainer into a bowl, discarding solids.
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