shake · dressing
★ STARRED KITCHENPrep 5 minStonebench Beetroot Salad
Independent adaptation of a publicly published Bruno Loubet recipe. Not affiliated with, sponsored by, or endorsed by Bruno Loubet.
Beetroot Salad from a starred kitchen.
Ratio
Ingredients
- Garlic — 1/2 garlic clove, finely chopped
- Balsamic — 1 1/2 tbsp of balsamic vinegar (22.5 ml)
- Olive Oil — 1 1/2 tbsp of extra virgin olive oil (22.5 ml)
- Walnut Oil — 1 1/2 tbsp of walnut oil (22.5 ml)
- Salt — salt (1 g)
- Pepper — pepper (0.3 g)
Method
- Pour to the lines in order (bottom → top): Balsamic, Olive Oil, Walnut Oil.
- Add finishing notes: Garlic, Salt, Pepper.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
4 kitchens · 8 stars · 0 national awards
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Provenance
Bruno Loubet works in Modern French bistro at Four Seasons Inn on the Park; credentials include Michelin 1* (Four Seasons Inn on the Park, London; historical).
Originally published as Beetroot Salad Dressing.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Bruno Loubet / Great British Chefs (published as “Beetroot Salad Dressing”). Full citation lives in Provenance.