Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Wednesday, August 20, 2014

Roasted Beet Aioli


Today is Crazy Ingredient Challenge Day!  CIC is the headed up by Dawn at Spatula’s On Parade - this is one group of talented chef’s who come up with these recipes each month, made with, well, crazy ingredients!

Beets and eggs.  That is what this month's Crazy Ingredient Challenge was.  Wow.  I'm not a beet fan, so I was a bit concerned.  But then I realized that this is the reason I do these challenges - to stretch myself!

I considered making a cake with beets - like a carrot cake.  Then I thought of making a mayo and beet cake to feature the eggs a  bit more.  But, it's been too hot to bake, so I figured why not beet mayo?  Or beet aioli (a sort of garlic-y mayo that has its roots in southern France)?



Turns out, the earthy roasted beets make a nice foil to the tangy aioli.


And it makes a beautiful sauce to serve with grilled chicken!  For those of you who are french fries and mayo lovers, this is a perfect choice.



Looking for some great beet and egg recipes? Check out the rest of this month's creations!






Roasted Beet Aioli

by Susan @ Love in the Kitchen
Ingredients (1 cup)
  • 2-3 beets
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 large egg yolk
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon yellow mustard
  • 1/4 cup vegetable oil
Instructions
Make the Beet Puree
Preheat the oven to 400 degrees.
Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks.
Place the cut beets on a baking sheet and toss with the olive oil, salt, and pepper.
Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender.
Remove from the oven and sprinkle with salt and pepper. Let cool.
When the beets are cooled, puree in a food processor or blender until smooth.
Make the Aioli
In a glass bowl, whisk together egg yolk and garlic.
Combine lemon juice and mustard in a separate bowl then thoroughly whisk half into the yolk mixture.
Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands).
Increase the oil flow to a constant thin stream. Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated. Stir in the fully cooled beet puree until combined.
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5 comments:

  1. YUM!!!! I have to try this one!

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  2. This sounds wonderful and I love the colour of the beet aioli against the chicken. Perfect recipe for this month's challenge.

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  3. Gorgeous! I am going to make some of this beautiful aioli for my next BBQ! I bet it would be delicious on hot dogs!

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