PANTRYFLEX

simmer · dressing

★ STARRED KITCHENPrep 5 minCook 15 min

Olivefield Beetroot

Independent adaptation of a publicly published Lisa Goodwin-Allen recipe. Not affiliated with, sponsored by, or endorsed by Lisa Goodwin-Allen.

Beetroot from a starred kitchen.

Ratio

Ratio by volume: Honey 85 ml, White Vinegar 200 ml, Olive Oil 50 ml
Honey 85 mlWhite Vinegar 200 mlOlive Oil 50 ml

Ingredients

  • Honey — 120g of honey
  • White Vinegar — 200ml of distilled vinegar
  • Olive Oil — 50ml of olive oil

Method

  1. Pour to the lines in order (bottom → top): Honey, White Vinegar, Olive Oil.
  2. Cap the jar and shake until combined.
  3. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

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 cold, tip it into your pan. The jar measures; the stove finishes.

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Provenance

Lisa Goodwin-Allen works in Modern British / Lancashire at Northcote; credentials include Michelin 1* (Northcote, Langho).

Originally published as Beetroot Dressing.

Adapted from a Lisa Goodwin-Allen recipe (Lisa Goodwin-Allen / Great British Chefs (sous vide beetroot with shallot and horseradish)).

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FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

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 Lisa Goodwin-Allen / Great British Chefs (sous vide beetroot with shallot and horseradish) (published as “Beetroot Dressing”). Full citation lives in Provenance.

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