PANTRYFLEX

On the jar: Stonebench Beetroot Salad

shake · dressing

★ STARRED KITCHENPrep 5 min

Beetroot Salad Dressing

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

Beetroot Salad from a starred kitchen.

Ratio

Ratio by volume: Balsamic 23 ml, Olive Oil 23 ml, Walnut Oil 23 ml
Balsamic 23 mlOlive Oil 23 mlWalnut Oil 23 ml

Ingredients

  • Garlic — 2.5 g
  • Balsamic — 22.5 ml
  • Olive Oil — 22.5 ml
  • Walnut Oil — 22.5 ml
  • Salt — 1 g
  • Pepper — 0.3 g

Method

  1. Pour to the lines in order (bottom → top): Balsamic, Olive Oil, Walnut Oil.
  2. Add finishing notes: Garlic, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Provenance

Bruno Loubet works in Modern French bistro at Four Seasons Inn on the Park; credentials include Michelin 1* (Four Seasons Inn on the Park, London; historical).

Adapted from a Bruno Loubet recipe (Bruno Loubet / Great British Chefs).

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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 Bruno Loubet / Great British Chefs (published as “Beetroot Salad Dressing”). Full citation lives in Provenance.

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