Table Beet Haricot Vert Mustard

Name: Table Beet Haricot Vert Mustard
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (180 ml)
Cuisine: French Classic
Ingredients: ¼ cup apple cider vinegar (60 ml) Cider Vinegar; 2 Tbsp granulated sugar (30 ml) Sugar; 1 Tbsp whole-grain mustard (15 ml) Grain Mustard; 1 Tbsp finely chopped fresh oregano (3 g) Oregano; 2 tsp chopped fresh thyme (10 ml) Thyme; 2 Tbsp extra-virgin olive oil (of 5 tbsp total in recipe) (30 ml) Olive Oil; 1½ tsp kosher salt (7.5 ml) Kosher Salt; ½ tsp black pepper (2.5 ml) Pepper

Independent adaptation of a publicly published Kristen Kish recipe. Not affiliated with, sponsored by, or endorsed by Kristen Kish.

DRESSING · ROASTED BEETS & GREEN BEANS

In the published recipe, this is the dressing for roasted beets and charred green beans.

Kish's mustard vinaigrette for roasted beets and green beans.

On the jar

BEETHARICOT

Method: shake
Yield: about ¾ cup
Ingredients: 8
Jar batch: 2.1× recipe

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Ratio

CIDER VINEGAR 60 mlOLIVE OIL 30 mlGRAIN MUSTARD 15 ml

Ingredients

Cider Vinegar¼ cup apple cider vinegar (60 ml)
Sugar2 Tbsp granulated sugar (30 ml)
Grain Mustard1 Tbsp whole-grain mustard (15 ml)
Oregano1 Tbsp finely chopped fresh oregano (3 g)
Thyme2 tsp chopped fresh thyme (10 ml)
Olive Oil2 Tbsp extra-virgin olive oil (of 5 tbsp total in recipe) (30 ml)
Kosher Salt1½ tsp kosher salt (7.5 ml)
Pepper½ tsp black pepper (2.5 ml)

Method

Pour to the lines in order (bottom → top): CIDER VINEGAR, OLIVE OIL, GRAIN MUSTARD.
Shake-to-line (dashed marks): add SUGAR. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: ¼ BUNCH OREGANO, ¼ BUNCH THYME.
Season to finish: KOSHER SALT (about 1½ Tbsp), PEPPER (about 1 tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 8 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 3 stars · 3 national awards

Table Beet Haricot Vert MustardCHAMPION CHEFOn the jar: BEETHARICOT
House PomegranateCHAMPION CHEFOn the jar: POMEGRANATE
Lemon-Mustard-Tarragon VinaigretteNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY
Citrus-Honey Tarragon Vinaigrette★★★ KITCHENOn the jar: CITRUS-HONEY

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Provenance

Kristen Kish. Korean-American / contemporary. Cited awards include: Top Chef winner S10 (2013).

Originally published as Beet–Haricot Vert Mustard Vinaigrette.

Adapted from a Kristen Kish recipe (Kristen Kish / Food & Wine (Roasted Beets & Charred Green Beans)).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.1× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Kristen Kish / Food & Wine (Roasted Beets & Charred Green Beans) (published as “Beet–Haricot Vert Mustard Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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