Add some excitement to your potatoes with this delicious, brightly colored dip!

12 servings

Ingredients:

Method:

  1. Wash and cut ends off beets. Roast beets in foil for 45-60 minutes (or until fork tender) at 375°F. When cool enough to touch, remove skins with a paper towel.
  2. Coat the potato wedges with 2 Tbsp olive oil and season with salt. On a baking sheet, roast potato wedges for about 30-40 minutes at 375°F.
  3. Finely chop garlic. Sprinkle a pinch of salt on top. Using the side of a knife, press garlic into a paste.
  4. In a bowl, whisk together the egg yolk, lemon juice, and half the garlic until combined.
  5. While whisking, slowly add in the 1 cup of olive oil. Whisk until thickened.
  6. Puree the peeled beets in a food processor or blender.
  7. Fold beet puree into aioli. Mix in more garlic to taste.  
  8. Serve with potato wedges and enjoy!
    •  
Tags: Aioli | Beets | Potatoes