by James Martin

Sweet roast beetroot and shallots mixed with seasonal veg warmed in a sharp sour-sweet dressing. Add mozzarella and a final blue cheese dressing for heaven on a plate.

Light meals & snacks

Buyer's guide

There are plenty of ready-made bottled versions of vinaigrette to try, but it’s very quick and easy to make yourself. Just put all the ingredients into a jam jar, seal and shake well.


The standard ratio for a vinaigrette is three parts oil to one part vinegar but it’s best to experiment until you find a combination you like. Drizzle it over raw or warm salads, or salad starters such as avocado halves or pan-fried asparagus.