Cooked: Trim the beet, place in a saucepan and cover with water. Bring up to a boil and reduce to a simmer for about 20-30 minutes until the beet can be pierced easily with a knife. Drain, cool and chop the beet. Place in a blender with the balsamic vinegar, dijon, salt and pepper. Whirl around until smooth. Taste. Add the honey or agave if it needs to be a touch sweeter or add more salt and pepper if needed. Turn the blender back on and slowly drizzle the olive oil through the top hole.

Raw: Juice the beet with a juicer or even go to a store where they juice vegetables and ask for straight beet juice. Whisk in the balsamic, dijon, salt and pepper. Taste. Adjust the seasonings and add a drizzle of the honey or agave to sweeten up. Whisk again and slowly drizzle in the olive oil.