🍽️ Roasted Beetroot with Homemade Garlic Aioli

Name: Roasted Beetroot with Homemade Garlic Aioli
Total time: 30 min
Yield: 4 servings
Ingredients: 6 garlic cloves; 2 egg yolks; salt; pepper (from the mill); 200 ml olive oil; 1 tsp lemon juice; 1.2 kg very small red beets; 3 tbsp olive oil; salt; pepper (from the mill)

645 kcal · 30 min · 4 servings

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Ingredients

6 garlic cloves
2 egg yolks
salt
pepper (from the mill)
200 ml olive oil
1 tsp lemon juice
1.2 kg very small red beets
3 tbsp olive oil
salt
pepper (from the mill)

Instructions

1. Peel the garlic cloves and press the garlic paste into a small bowl using a garlic press.
2. Add the egg yolk, a pinch of salt, and some pepper to the garlic and whisk the mixture thoroughly.
3. Take a whisk and slowly stir the olive oil into the mixture drop by drop.
4. Once the sauce thickens slightly, pour in the rest of the oil in a thin, steady stream while whisking until the sauce is thick and creamy.
5. Stir the lemon juice into the finished sauce and season to taste with salt and pepper.
6. Cover the bowl and keep the aioli cool until you are ready to serve it.
7. Wash the beetroot thoroughly and remove the stem ends.
8. Place the whole, unpeeled beetroot into a pot of salted water.
9. Cook the beetroot for about 35 minutes until they are tender.
10. Drain the cooking water and immediately rinse the beetroot with cold water to stop the cooking process.
11. Let the beetroot drain and then peel off the skin.
12. Heat some oil in a large frying pan.
13. Fry the peeled beetroot in the pan for a few minutes, stirring constantly.
14. Season the beetroot with salt and pepper.
15. Fill the warm beetroot into small serving bowls.
16. Serve the beetroot together with the prepared garlic aioli.

Nutrition per serving

kcal: 645
Protein: 7 g · Fett/Fat: 57 g · Carbs: 27 g