Colorful Vegetable Medley with Chive Aioli

Cooking Light
The head cook will likely opt to make the aioli and relax while the assistant slaves away prepping the vegetables. You can serve the vegetables warm as a side dish with a roast, at room temperature as an appetizer, or even as a first-course salad.
6 servings (serving size: 1 cup vegetables and 2 tablespoons aioli)


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4 beets (about 2 pounds)
3 1/2 cups broccoli florets (about 10 ounces)
1 1/2 cups (3/4-inch) diagonally sliced carrot
2 tablespoons water
1/4 teaspoon salt
1/2 cup low-fat sour cream
1/4 cup fat-free mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/4 teaspoon salt
4 garlic cloves, peeled
3 tablespoons chopped fresh chives


To prepare vegetables, trim off beet roots; peel beets. Cut each beet into 6 wedges. Place beet wedges in an 11 x 7-inch baking dish. Cover and microwave at HIGH for 5 minutes; cool slightly. Add broccoli florets and carrot slices; sprinkle with water and 1/4 teaspoon salt. Cover and microwave at HIGH for 10 minutes or until tender. Remove the vegetables with a slotted spoon, and place in a shallow serving dish.

To prepare the aioli, place sour cream and the next 5 ingredients (sour cream through garlic cloves) in a blender or food processor; process until smooth, scraping sides of bowl once. Place garlic mixture in a small bowl; stir in chives. Serve with vegetables.

Created date

October 2003

Nutritional Information

Calories 143
Caloriesfromfat 28 %
Fat 4.4 g
Satfat 1.8 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 4.9 g
Carbohydrate 23.8 g
Fiber 3.7 g
Cholesterol 8 mg
Iron 1.8 mg
Sodium 476 mg
Calcium 81 mg