Day Whatever - Namesake

So, a quick story I haven't shared. When I sat around contemplating this blog thing, knowing full well that the blog was more for me than for anyone, I realized I wanted a name for it. I bounced some names off Chris, but we never found one we liked. Truth be told, I can't even recall the nonsense that came out of my mouth.

That same evening I whipped up a batch of my new found friend, the Shocking Beet Vinaigrette. I made some reference about my 'beetsauce' to Chris and he suggested that as a title. And it stuck.

But to the point - this stuff is so great, you'll use it for everything - as a sandwich spread, on toast with sliced avocado and tomato, as a salad dressing, on your sliced polenta. In fact, you'll want to keep a batch of it always ready in your fridge. So, without further ado, I present the Shocking Beet Vinaigrette (unashamedly reprinted with no permission of any kind from 'Vegetarian Planet by Didi Emmons).

Ingredients
1 small beet (about 3 ounces) trimmed but unpeeled
1 tsp minced fresh ginger (I tend to just grate mine)
1 shallot, chopped
1 tbls Dijon mustard
3 tbls balsamic vinegar
3/4 C mild olive oil (extra virgin is the way to go)
1/2 tsp salt
fresh-ground black pepper to taste

Directions
1. Boil the beet in water (just enough to cover it). Simmer until tender 30 - 35 minutes. Drain and cool with cold, running water. You can try to press the skin off, or just make it easy on yourself and swiftly peel the skin with a high quality peeler. Cut the beet into 5 or 6 pieces.

2. In a food processor or blender (I've been using a blender), puree the beet, ginger, shallot, and mustard. Blend in the balsamic vinegar.

3. With the machine running, slowly add the olive oil (add as much as you like depending on your preferred consistency - I stay a bit on the thick side so I can use it as a spread). Add salt and pepper.

4. Store in an airtight container

5. Enjoy at will and often (that's my addition).