Beet Chips with Aioli
Ingredients
2 medium Golden Beets, peeled
2 medium Chioggia Beets, peeled
2 medium Red Beets, peeled
Organic Coconut Oil
Sea Salt, to taste
*Aioli
1 clove Garlic, minced
1/2 teaspoon Sea Salt (optional)
2 Organic Egg Yolks, at room temperature
2 teaspoons Lemon Juice, freshly squeezed
6 tablespoons Cold-Pressed Olive Oil
Instructions
- Slice the beets paper-thin with a mandoline or a very sharp knife.
- Add coconut oil into a pan and heat the oil to 350 degrees
- If you don’t have a thermometer, just add one slice of beet and watch to see when it starts to sizzle and fry to a crisp
- Add the beets in batches without overcrowding the pan starting with the yellow beets, then the Chioggia and the red at the end
- This will keep their color
- Fry the beets until crispy and the edges turn golden brown
- Remove them with a slotted spoon and place them on a plate with paper towels to remove excess oil
- Sprinkle the beets with sea salt
- Repeat until you have fried all the beets
*To make the Aioli
- Mix the garlic and salt in a mortar and mash it with the pestle until it forms a paste
- Combine the garlic paste, egg yolks, and lemon juice in a small blender and blend to combine
- While the blender is running, slowly drizzle in the olive oil
- It is very important that the oil is added slowly
- The aioli will begin to thicken
- At this point, add a teaspoon of warm filtered water
- Continue slowly adding more oil
- If it becomes too thick, add another teaspoon of warm water to loosen the aioli
- It will keep for up to 24 hours in the refrigerator