Ingredients
1 small red beet
1 clove garlic, minced
1 large egg
1 Tbsp ground mustard seed
Juice of 1 blood orange
½ tsp salt
¼ tsp pepper
6 oz olive oil
Preheat oven to 375
Wrap beet in foil and bake in the oven 45 min to 1 hour, or until tender. Let the beet cool until it can be handled and then peel and chop roughly.
Place beet in the carafe of a blender along with the garlic. Puree until chopped up fine, even if the blender can’t keep chopping the beet because there isn’t enough it’s ok. As long as it’s not in super large chunks to start you’ll be fine.
Turn off blender and add in egg, mustard, oj, and salt and pepper. Turn blender back on and slowly drizzle the olive oil in.
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