4 bunches baby beets (beetroots), red and
golden if possible
6 cloves garlic, crushed
3 egg yolks
1 tsp Dijon mustard
2 tsp lemon juice
1.25 cups (10 fl oz / 300 ml) olive oil
white pepper to taste
1/2 red (Spanish) onion, chopped
2 handfuls baby beet (beetroot) leaves
sea salt and freshly ground black pepper
olive oil, for drizzling
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.
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.