Peel the beet and using a finer grater, grate the beet on a surface you can clean beet juice off of. Put the beet shreds in a fine mesh strainer and strain beet juice into a bowl. Set aside.

In a small saucepan, melt butter over medium heat and keep warm.

Heat another small saucepan, halfway filled with water to a simmer, and lower heat to low.

Place a glass bowl on top to make a double boiler. Add yolks, lemon and two tablespoons of the beet juice to the bowl and whisk constantly until the mixture begins to thicken (you'll see your whisk is leaving a trail.

Slowly add the butter a little at a time while whisking until the sauce is thick. Serve immediately over lox eggs Bennyor your favorite dish that likes Hollandaise!

Makes enough for 2 (if each person ate a full eggs Benny brunch with two halves)