Beet Vinaigrette

Ingredients

• 1 large fresh beet, peeled and trimmed
• 1/2 cup olive oil, divided
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Preparation

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