|Beet||6 Ounce, peeled and cut into 8 pieces|
|Sherry vinegar||1⁄4 Cup (4 tbs)|
|Ginger oil||2 Tablespoon|
|Freshly ground pepper||To Taste|
1. In a small nonreactive saucepan, combine the beet with 1 1/2 cups water. Bring to a simmer over moderate heat and cook until soft, about 20 minutes. Drain, reserving 3/4 cup of the cooking liquid.
2. In a food processor or blender, combine the beet with the reserved cooking liquid and puree until smooth.
3. Transfer the puree to a medium bowl and whisk in the vinegar, Ginger Oil, and salt and pepper to taste. Add a pinch or two of sugar, if necessary, to balance the acid. Use immediately or refrigerate the vinaigrette in a covered jar or bottle for up to 1 week. Let return to room temperature and stir or shake lightly before serving.