When Brad Thomson from Minus 8 visited the Wellocks development kitchen for a tasting session, we were blown away by the amazing flavours and versatility of the Minus 8 vinegar range.

Here, American chef Tony Conte of The Oval Room in Washington, DC {link} shares how he uses Minus 8 vinegar as a dressing.

Chef Tony Conte’s beetroot with passion fruit gelée, horseradish and Minus 8 vinegar dressing
Serves 1


  • Beetroot
  • 8 baby golden beetroot
  • 8 baby red beetroot
  • 8 baby candy striped beetroot
  • 35ml olive oil, plus more as needed
  • 3 sprigs thyme
  • 1 sprig sage
  • 2g salt, plus more as needed
  • 1g white pepper, medium ground, plus more as needed
  • 70ml red wine vinegar
  • 150ml champagne vinegar
  • Passion fruit gelée
  • 1kg passion fruit, puréed
  • 17 sheets gelatin, soaked in ice water and squeezed
  • Minus 8 dressing
  • 55ml Minus 8 vinegar
  • 90g shallots, peeled and finely diced
  • 45ml cassis vinegar
  • 3g fresh thyme leaves, coarsely chopped
  • 1g salt
  • 30ml olive oil
  • To assemble and serve
  • Micro rocket leaves
  • Micro mustard leaves
  • Edible violets
  • Horseradish, grated
  • Edible nasturtium flowers, torn
  1. For the beetroot:
    Put each colour beetroot in a separate pressure cooker, or do in three batches. Season each with the olive oil, thyme, sage, salt, and white pepper. Add the red wine vinegar to the red beetroot and the champagne vinegar to the golden and candy stripe beets.

    Cook on high pressure for three minutes. Release pressure and check if it is done. Remove from the pressure cooker and allow to cool to room temperature. Rub the skins off the beets, being careful not to tear off the root ends. Toss separately in a bowl with olive oil, salt and white pepper.
  2. For the passion fruit gelée:
    Melt the passion fruit purée over medium heat. Whisk in the gelatin. Pour out into a half service pan. Allow to set and dice.
  3. For the Minus 8 dressing:
    Combine the shallots, vinegars, thyme, and salt. Stand for 30 minutes. Finish with the oil and check for seasoning.
  4. To assemble and serve:
    Place a line of six beetroot on a plate, alternating colours. Place passion fruit gelée alongside the beetroot and drizzle with the Minus 8 dressing. Garnish with micro rocket, micro mustard, horseradish, edible violets and torn nasturtium flowers.