Crudités with smoked aïoli and a beetroot and mint dip

Method

1. 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.
2. To make the beetroot dip, heat the oven to 200ŒÁC/fan180ŒÁC/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.
3. Arrange the crudités on a platter with the bowls of dip, then serve so everyone can dig in.
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