Red Salad with Pickled Beet Vinaigrette

By johnwhorfin

Ingredients

• baby red beets, trimmed, scrubbed
• whole star anise pods
• verjus
• kosher salt
• raw pumpkin seeds (pepitas)
• anchovy fillets packed in oil
• garlic clove, finely grated
• grated Parmesan
• basil leaves
• olive oil
• fresh lemon juice
• Kosher salt and freshly ground black pepper
• Mixed red and purple raw fruits and vegetables (such as tomatoes, plums, berries, radishes, beets, rainbow carrots, and watermelon), halved, sliced, and/or cut into wedges
• Verjus is a tart juice made from unripe grapes. You can find it at specialty foods stores and online.

Details

Servings 1
Adapted from bonappetit.com

Preparation

Step 1

Bring beets, star anise, verjus, salt, and 1 cup water to a simmer in a small saucepan over medium heat. Reduce heat to medium-low and cook beets, adding water as needed to keep them covered, until tender, 30−40 minutes. Let cool.

Remove beets from brine with a slotted spoon and rub with paper towels to remove skins. Set beets aside. Reserve brine separately.

Do Ahead: Beets can be pickled 3 days ahead. Return beets to brine; cover and chill.

Toast pumpkin seeds in a dry small skillet over medium-high heat, tossing occasionally, until golden brown and puffed, about 3 minutes. Let cool.

Process anchovies, garlic, Parmesan, basil, oil, lemon juice, and 2 pickled beets in a food processor until smooth; season with salt and pepper. With motor running, thin vinaigrette with reserved brine to a pourable consistency. Add pumpkin seeds and pulse until coarsely ground.

To serve, spoon some vinaigrette into a shallow bowl and arrange fruits and vegetables of choice on top. Season with salt and pepper.

Do Ahead: Vinaigrette can be made 2 days ahead. Cover and chill.