Red Onion-Beet Vinaigrette

Name: Red Onion-Beet Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (350 ml)
Cuisine: French Classic
Ingredients: about 2 onions (200 g) Red Onion; 150 g Beet; 1/6 cup olive oil (40 ml) Olive Oil; 4 tsp white balsamic vinegar (20 ml) White Balsamic; about ⅛ tsp (1 g) Salt; ⅛ tsp (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.

DRESSING · NIÇOISE SALAD & ROASTED VEGETABLES

In the published recipe, this is the dressing for revisited Niçoise salad.

Roth's red onion-beet vinaigrette for Niçoise salad.

On the jar

RED

Method: blend
Yield: about 1½ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Olive Oil 40 mlWhite Balsamic 20 ml

Ingredients

Red Onionabout 2 onions (200 g)
Beet150 g
Olive Oil1/6 cup olive oil (40 ml)
White Balsamic4 tsp white balsamic vinegar (20 ml)
Saltabout ⅛ tsp (1 g)
Pepper⅛ tsp (0.3 g)
Waterjus de cuisson, si besoin

Where it sits

One of 719 vinaigrettes in the catalog, with 7 ingredients against a median of 6.

Its fat to acid ratio is 2:1, higher than 31% of the catalog’s vinaigrettes (median 2.4:1), a sharper mix for the category.

The acid here is white balsamic. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and Sherry vinegar (110).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).

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

Red Onion-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 · 6 stars · 3 national awards

Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC
Garlic VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

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

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?

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

Companion jar