Honey-Beet Vinaigrette

Name: Honey-Beet Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (380 ml)
Cuisine: French Classic
Ingredients: about 3 Tbsp (42 ml) Honey; about ⅓ cup (71 ml) Red Wine Vinegar; 1 cup (239 ml) Peanut Oil; about 2 Tbsp (27 ml) Hazelnut Oil; ½ tsp (3 g) Salt

Independent adaptation of a publicly published Gert de Mangeleer recipe. Not affiliated with, sponsored by, or endorsed by Gert de Mangeleer.

DRESSING · BEET CARPACCIO & ROASTED BEETS

In the published recipe, this is the dressing for beet carpaccio.

De Mangeleer's honey-beet vinaigrette for beet carpaccio.

On the jar

MIELBETTERAV

Method: blend
Yield: about 1½ cups
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Honey 42 mlRed Wine Vinegar 71 mlPeanut Oil 239 mlHazelnut Oil 27 ml

Ingredients

Honeyabout 3 Tbsp (42 ml)
Red Wine Vinegarabout ⅓ cup (71 ml)
Peanut Oil1 cup (239 ml)
Hazelnut Oilabout 2 Tbsp (27 ml)
Salt½ tsp (3 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Honey-Beet Vinaigrette wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 10 stars · 2 national awards

Mosterdvinaigrette★★★ KITCHENOn the jar: MOSTERDVINAI
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Perfect Vinaigrette★ STARRED KITCHENOn the jar: PERFECT
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Gert De Mangeleer — published sauce recipes in the PantryFlex catalog. Michelin 3* (Hertog Jan, historical).

Originally published as Vinaigrette Miel–Betterave.

Adapted from a Gert De Mangeleer recipe (Gert De Mangeleer / njam! (carpaccio biet)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Gert De Mangeleer / njam! (carpaccio biet) (published as “Vinaigrette Miel–Betterave”). Full citation lives in Provenance.

Companion jar