Wash and trim the beetroots, brush them with olive oil and put on a roasting tray. Season with salt and pepper. Separate the garlic into cloves, toss with a little of the oil and reserve.
While they are cooling, make the herbed aïoli: peel the roasted garlic cloves and mash to a pulp. Whisk in the egg yolks, season with 1 teaspoon of salt and ½ teaspoon of pepper. Then add the sunflower oil, a few drops at a time to begin with, building to a thin stream as the sauce thickens.
Chop the oregano leaves and half the parsley and stir into the sauce.
Peel the beetroots, cut them into quarters and put in a bowl. Peel the onion and cut it into wedges. Add 4-5 tablespoons of the herbed aioli and toss to coat.
Transfer the salad to a serving dish, scatter over the olives and strew with the remaining parsley.
© 1995 Alastair Little. All rights reserved.