Kale and Beetroot Vinaigrette

Name: Kale And Beetroot Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 100 ml
Cuisine: Mediterranean
Ingredients: 15 ml Red Wine Vinegar; 80 ml Olive Oil; 5 ml Dijon Mustard; 2 g Salt; 0.5 g Pepper

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

Kale And Beetroot from a starred kitchen.

Ratio

Red Wine Vinegar 15 mlOlive Oil 80 mlDijon Mustard 5 ml

Ingredients

Red Wine Vinegar — 15 ml
Olive Oil — 80 ml
Dijon Mustard — 5 ml
Salt — 2 g
Pepper — 0.5 g

Method

Pour to the lines in order (bottom → top): Red Wine Vinegar, Olive Oil, Dijon Mustard.
Add finishing notes: Salt, Pepper.
Cap the jar and shake until emulsified.

Provenance

Angela Hartnett works in Italian / modern British at Murano; credentials include Michelin 1* (Murano, London); Michelin 1* (Cafe Murano lineage / Hartnett Holder & Co).

Originally published as Kale and Beetroot Vinaigrette.

Adapted from a Angela Hartnett recipe (Angela Hartnett / The Guardian (kale and beetroot with brazil nuts)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Angela Hartnett / The Guardian (kale and beetroot with brazil nuts) (published as “Kale and Beetroot Vinaigrette”). Full citation lives in Provenance.

Add to a jar