2 large egg yolks
1 ½ cups light olive oil
3-4 cloves fresh garlic
Beat the egg yolks with a whisk, add about 1/3 cup oil drop by drop, whisking continually. Add another 1/3 cup oil, teaspoon by teaspoon. Mash the garlic cloves into a paste using a mortar and pestle or mash with the edge of a knife and a little salt. Whisk the garlic paste into the aioli. Whisk in the rest of the oil and salt to taste.
6 small red beets
6 small golden beets
½ pound string beans
Putthe beets in a shallow baking dish with 1/3 cup water and bake in a preheated 300° F oven for 30-40 minutes, until the beets are tender. Remove and allow to cool.
Pinch the ends from the string beans and blanch in plenty of boiling salted water for 2-3 minutes, until the beans are crisp tender. Drain.
Peel the beets and slice into rounds. Arrange the vegetables on a platter and garnish with the aioli.
-Adapted from Alice Waters’ Chez Panisse Menu Cookbook.