This is a riff on the popular Japanese carrot dressing. Buzz cooked beets with traditional vinaigrette ingredients and you get something greater than the sum of its parts. Not only is it good on salad greens, but also over cooked vegetables and mixed with grains. Drizzle this over steamed beet greens for a beet lover’s delight. You can add any number of elements, from ginger to herbs to this vinaigrette, depending on your preferences and the kind of meal you’re making–I’ve listed three, as options.

cooked beets, enough to make 1 c coarsely chopped
2 cloves peeled garlic, chopped
1/2  – 1 t peeled, chopped fresh ginger, optional
1 T fresh, chopped herb, such as dill, or 1 t dried, optional
1 t caraway seed, optional
1/3 c sherry vinegar, or other robust vinegar
1 c extra-virgin olive oil
salt and pepper, to taste

1. Combine all ingredients in a blender or food processor and purée to desired consistency. Store in a covered jar in the refrigerator.