Sea Salt baked vegetables with aioli
Salt baked vegetables:
4 small or medium potatoes, washed and dried
4 medium beetroots, washed and dried
1 lb La Baleine Coarse Sea Salt
1 cup light mayonnaise
1/4 teaspoon dry mustard
1 dash sea salt
3 cloves garlic, crushed, or more to taste
2 teaspoons freshly squeezed lemon juice
Preheat the oven to 400F. Spread half of the Coarse Sea Salt in a baking tray.
Pierce each potato and beetroot with a fork and arrange them in the tray. Cover with the remaining Coarse Sea Salt.
Bake the vegetables for 1 hour or until they are tender.
While the vegetables are baking, prepare the aioli.
To make the aioli, simply mix together the mayonnaise, Dijon mustard, and sea salt in a bowl. Stir in the minced garlic and lemon juice until everything is well combined. Cover the bowl and refrigerate the aioli until you are ready to serve.
Serve the sea salt baked vegetables with aioli.