PANTRYFLEX

simmer · dressing

★ STARRED KITCHENPrep 5 minCook 15 min

Beetroot Dressing

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

DRESSING · ROASTED BEETS & ROOT VEGETABLES

In the published recipe, this is the dressing for sous vide beetroot with shallot and horseradish.

Lisa Goodwin-Allen's honey dressing for roasted beetroot.

On the jar

BEETROOT

Method
simmer
Yield
about ½ cup
Ingredients
3
Jar batch
0.75× recipe
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Ratio

Ratio by volume: WHITE VINEGAR 200 ml, HONEY 85 ml, OLIVE OIL 50 ml
WHITE VINEGAR 200 mlHONEY 85 mlOLIVE OIL 50 ml

Ingredients

  • Honeyabout ⅓ cup (85 ml)
  • White Vinegarabout ¾ cup (200 ml)
  • Olive Oilabout 3 Tbsp (50 ml)

Method

  1. Pour to the lines in order (bottom → top): WHITE VINEGAR, HONEY, 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 briefly before they go back in the glass, then refrigerate promptly.

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3 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, cold shake, then the pan; same ratio every time.

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Provenance

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

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.75× 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 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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