Make approximately 1 cup (250 mL)

Ingredients

1 medium beet, trimmed/peeled
1 1/2 Tbsp balsamic vinegar
1 egg yolk
1 Tbsp sugar
1/2 tsp vanilla
1/4 tsp salt
1 pinch pepper
1/4 cup oil (neutral flavor such as canola)
1/4 cup olive oil

Directions

1. Wrap beet in foil and roast in the oven on a baking tray (to help capture leaks) for 60 minutes at 400F
2. Unwrap beet and allow to cool slightly
3. Roughly cut beet and measure out 1/2 cup
4. In a blender mix together all ingredients except for the oils.
5. Slowly incorporate the oils to help set the emulsification.

Hint

• Wear gloves when working with beets or you will have purple hands!