How to make it

  • 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. Roast beets in oven, wrapped tightly in tin foil, until soft, about 1 hour. Unwrap beets and set aside to cool, then peel.
  • 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. 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. 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.
  • Serve with some fresh, crusty bread on the side

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