Beet and Bulgur Salad

The N.Y. Times had a great section on sauces to have over vegetables, and this one struck my fancy. the oranges require a bit of preparation, but it is otherwise very easy. I love beets and this is another way to have them. The aioli can be used on other vegetables as well. Before you start, cook the bulgar, roast the beets, and sautee the beet greens.

Orange Aioli
2 oranges
1 egg
1 teaspoon Dijon mustard
2 large garlic cloves, green shoots removed, mashed in a mortar and pestle with 1/2 teaspoon salt
2 to 3 teaspoons fresh lemon juice (to taste)
1/2 cup canola oil
1/4 cup extra virgin olive oil
1. Preheat the oven to 250 degrees. Using a potato peeler, remove the orange zest, without the pith, from the oranges, and place on a baking sheet in the oven for 45 minutes or until completely dried. Check often, and be careful that it doesn’t burn. Allow the peel to cool, then grind in a spice mill. Measure out 1 tablespoon.
2. Mash the garlic in a mortar and pestle with the salt, and add 1 teaspoon of the lemon juice. Let sit for 10 minutes. This will soften the sharpness of the garlic.
3. Place the egg in a food processor fitted with the steel blade. Add the mustard, and turn on the machine. When the egg is frothy, begin to slowly drizzle in the canola oil and then the olive oil with the machine running. Stop the machine, and add the garlic, remaining lemon juice and orange peel. Process until well blended. Taste, adjust salt and remove to a bowl.
Yield: 1 cup