Crudités with smoked aïoli and a beetroot and mint dip

Name: Crudités with smoked aïoli and a beetroot and mint dip
Yield: Serves 8
Ingredients: For the smoked aí¿oli; 4 garlic cloves; 2 free-range egg yolks; 3 tbsp white wine vinegar; 240ml sunflower oil mixed with 50ml extra-virgin olive oil; _-_tsp Halen MíÇn Oak Smoked Water (see tip); For the beetroot and mint dip; 5-6 raw, unpeeled beetroot; 150g Greek yogurt; Bunch fresh mint, leaves picked, a few shredded to garnish; 1 tbsp pomegranate molasses (available from large supermarkets) or balsamic glaze; _æred chilli, deseeded; 2 tbsp extra-virgin olive oil, plus extra to drizzle; Squeeze lemon juice (optional); For the crudités; Quail eggs, boiled; Baby carrots; Red chicory, leaves separated; Sugar snap peas; British asparagus, trimmed and steamed; New potatoes, boiled, cut into bite-size pieces, then sprinkled with snipped fresh chives; Croutes, made from sliced, toasted sourdough (optional)

Portion size: Serves 8
Hands-on time 45 min, oven time 45-60 min
Difficulty: easy

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You can’t go wrong with a snack platter of vegetables and dips. This recipe uses smoked water to give the aïoli its flavour.

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Ingredients

For the smoked aí¿oli

4 garlic cloves
2 free-range egg yolks
3 tbsp white wine vinegar
240ml sunflower oil mixed with 50ml extra-virgin olive oil
_-_tsp Halen MíÇn Oak Smoked Water (see tip)

For the beetroot and mint dip

5-6 raw, unpeeled beetroot
150g Greek yogurt
Bunch fresh mint, leaves picked, a few shredded to garnish
1 tbsp pomegranate molasses (available from large supermarkets) or balsamic glaze
_æred chilli, deseeded
2 tbsp extra-virgin olive oil, plus extra to drizzle
Squeeze lemon juice (optional)

For the crudités

Quail eggs, boiled
Baby carrots
Red chicory, leaves separated
Sugar snap peas
British asparagus, trimmed and steamed
New potatoes, boiled, cut into bite-size pieces, then sprinkled with snipped fresh chives
Croutes, made from sliced, toasted sourdough (optional)

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Method

To make the aí¿oli, put the garlic cloves in a food processor with the egg yolks, white wine vinegar and a good pinch of sea salt. Whizz until thick and emulsified, then, with the motor still running, very slowly pour in the oil mixture (you can also do this in a mixing bowl with an electric hand mixer, but crush the garlic first). The mixture should thicken after 2 minutes äóñ if it doesnäó»t, stop adding the oil and whizz for a minute or so before adding the oil again. If it looks greasy or like itäó»s about to split, whizz in a trickle of cold water before adding more oil. Once all the oil is incorporated you should have a thick, spoonable aí¿oli. Stir in the smoked water and taste, adding more salt if needed. Transfer to a small bowl.
To make the beetroot dip, heat the oven to 200ÁC/fan180ÁC/gas 6. Individually wrap the beetroot in foil. Roast for 45-60 minutes until very tender when prodded with a sharp knife. Remove, unwrap and leave until cool enough to handle. Peel the skins (see tip), pat dry, then chop into chunks and put in a food processor with the remaining dip ingredients. Whizz to a chunky purée and season. Transfer the dip to a small bowl, cover with cling film and set aside to cool to room temperature. Remove the cling film, then garnish with shredded mint leaves, an extra drizzle of olive oil and a squeeze of lemon juice, if using.
Arrange the crudités on a platter with the bowls of dip, then serve so everyone can dig in.
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Nutrition

460kcals Calories
35.5g (5.7g saturated) Fat
9.7g Protein
26.2g (10.6g sugars) Carbs
4g Fibre
0.7g Salt

Make Ahead

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.