Serves 4 to 6
2 medium yellow beets, peeled
2 medium Chioggia beets, peeled
2 medium red beets, peeled
Sea salt, to taste
Aioli (recipe follows)
1 clove garlic, minced
1/2 teaspoon salt
2 egg yolks at room temperature
2 teaspoons freshly squeezed lemon juice
3 tablespoons light olive oil
3 tablespoons extra-virgin olive oil
1. Thinly slice the beets with a mandoline or a very sharp knife. They have to be paper-thin or they won’t fry well.
2. Add canola oil into a cast iron pan and heat the oil to 350F. If you don’t have a thermometer, just add one slice of beet and watch to see when it start 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.
3. Fry the beets until crispy and the edges turn golden brown. Remove them with a slotted spoon or spider 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. Serve the beet chips with aioli.
4. 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 light olive oil. It is very important that the oil is added slowly or the emulsion will break. The aioli will begin to thicken. At this point, add a teaspoon of warm water. Continue by slowly adding the extra-virgin olive 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.
Source : Canelle et Vanille