Beetroot Dressing

Name: Beetroot Dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ½ cup (140 ml)
Cuisine: American
Ingredients: 120g of honey Honey; 200ml of distilled vinegar White Vinegar; 50ml of olive oil Olive Oil

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

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

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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)).

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.

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.