Crudités with smoked aïoli and a beetroot and mint dip
- June 2014
- Serves 8
- Hands-on time 45 min, oven time 45-60 min
You can’t go wrong with a snack platter of vegetables and dips. This recipe uses smoked water to give the aí¿oli its flavour.
- 35.5g (5.7g saturated)
- 26.2g (10.6g sugars)
The aí¿oli will keep, chilled, in a sealed container for up to a week. The beetroot dip is best blended just before serving, but you can roast and peel the beets a day ahead, then chill in a food bag.
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