Beets With Their Greens And Aioli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A great recipe to use up the greens of the beets. It's easy and fast, and elegant enough as an appetizer for an elegant dinner. Healthy, too :) I make my aioli with the immersion blender, takes only a minute, and is totally foolproof. Ingredients:
6 small (not baby) beets with greens attached |
coarse salt |
1 tablesp. extra-virgin olive oil |
freshly ground black pepper |
aioli |
3 cloves garlic, peeled and minced |
1 teasp. dijon mustard |
1 egg yolk, at room temperature |
3 tablesp. fresh lemon juice |
1/2 cup vegetable oil |
1/2 cup mild olive oil |
Directions:
1. 1. Preheat oven to 350°. Cut greens off beets, leaving 2 of the stalks attached to beets. Wash greens and beets and set aside separately.
2. 2. Roast beets in oven, wrapped tightly in tin foil, until soft, about 1 hour. Unwrap beets and set aside to cool, then peel.
3. Meanwhile, cook beet greens in a medium pot of boiling salted water over high heat until tender, about 5 minutes. Drain, squeezing out excess water, and put into a bowl. Toss with extra-virgin olive oil and salt and pepper to taste. Set aside to cool.
4. 4. To make the aïoli, put all ingredients in a tall blender jar. Using your immersion blender, mix for 30 sec,leaving the blender on the bottom of the jar, than slowly pull it, still running, up. Go up and down a couple times, slowly, and your done. Adjust seasonings.
5. 5. To serve, spoon some of the aïoli onto 4 small plates, then divide greens and beets between plates, putting greens on top of aïoli and beets on top of greens. Season to taste with salt and pepper.
6. Serve with some fresh, crusty bread on the side
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