Grainlane Red Onion-Beet

Name: Grainlane Red Onion-Beet
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (350 ml)
Cuisine: French Classic
Ingredients: 2 oignons rouges Red Onion; 1 betterave Beet; 4 cl AOVE (40 ml) Olive Oil; 2 cl vinaigre balsamique blanc (20 ml) White Balsamic; sel (1 g) Salt; poivre (0.3 g) Pepper; jus de cuisson, si besoin Water

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

From a starred kitchen.

Ratio

Olive Oil 40 mlWhite Balsamic 20 ml

Ingredients

Red Onion — 2 oignons rouges
Beet — 1 betterave
Olive Oil — 4 cl AOVE (40 ml)
White Balsamic — 2 cl vinaigre balsamique blanc (20 ml)
Salt — sel (1 g)
Pepper — poivre (0.3 g)
Water — jus de cuisson, si besoin

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.

Companion jar

Grainlane Red Onion-Beet 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:

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Build the companion jar

First run is small.

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Provenance

Michel Roth. Classic French. Cited awards include: Bocuse d'Or Gold 1991; historical Michelin *.

Originally published as Red Onion-Beet Vinaigrette.

Adapted from a Michel Roth recipe (Michel Roth / Botti Gourmand (Salade Nicoise revisitee par Michel Roth)).

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?

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 Michel Roth / Botti Gourmand (Salade Nicoise revisitee par Michel Roth) (published as “Red Onion-Beet Vinaigrette”). Full citation lives in Provenance.

Companion jar