Baby Beet Salad with Aioli Recipe

Baby Beet Salad with Aioli Cooking Recipes

Ingredients :

4 bunches baby beets (beetroots), red and golden if possible


For Aioli:

6 cloves garlic, crushed

3 egg yolks

pinch salt

1 tsp Dijon mustard

2 tsp lemon juice

1.25 cups (10 fl oz / 300 ml) olive oil

white pepper to taste


To serve:

1/2 red (Spanish) onion, chopped

2 handfuls baby beet (beetroot) leaves

sea salt and freshly ground black pepper

olive oil, for drizzling

Method :

Cut off beet tops, leaving 2 inches (5 cm) of stem. Reserve leaves. Scrub beets with a soft brush. Bring a saucepan of water to a boil. Add beets, reduce heat, cover and simmer beets until tender, about 20 minutes. Remove from heat and allow beets to cool in liquid. When beets are cool enough to handle, slip off skins and trim stems. Refrigerate until ready to serve.

To make aioli: Place garlic, egg yolks, salt and mustard in a food processor and process until just combined, about 10 seconds. With the motor still running, add lemon juice, then add oil very slowly, in drops from a teaspoon. As mixture thickens, increase flow of oil, so it becomes a steady stream. Taste and add white pepper and a little more lemon juice if desired. (If mixture becomes too thick, add 1 tbsp hot water just before serving). Spoon aioli into 4 small bowls and refrigerate until ready to serve.

Arrange beet leaves on serving plates and top with cooked baby beets. Sprinkle beets with chopped onion and salt and pepper and drizzle liberally with olive oil. Serve with chilled aioli.

Serves 4-6

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