Assorted Cooked Vegetables, Hard-Boiled Eggs, and Salt Cod with Garlic Mayonnaise

Grand Aïoli

Preparation info

  • Makes


    Main-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About


  • 8 medium-size beets
  • 8 medium-size white or red waxy potatoes, or 16 new or fingerling potatoes
  • 8


Boil the beets until they’re easily penetrated with a skewer or knife, about 45 minutes. Drain, allow to cool slightly, and peel by pinching the peel between your thumb and the side of a paring knife and pulling it away in strips. Cut off stubborn patches with a knife. Cut into wedges or slice into rounds about ¼ inch [.5 cm] thick.

Put the potatoes into a pot with enough cold water to