Red salad with pickled beet vinaigrette
Indulge in the vibrant flavors of a red salad with tangy pickled beet vinaigrette. A burst of freshness and a delightful mix of sweet and sour notes await your taste buds.
Ingredients:
- baby red beets, trimmed, scrubbed
- whole star anise pods
- cups verjus
- teaspoon kosher salt
- tablespoons raw pumpkin seeds (pepitas)
- anchovy fillets packed in oil
- garlic clove, finely grated
- cup grated Parmesan
- cup basil leaves
- cup olive oil
- tablespoons 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.
Instructions:
- Simmer beets, star anise, verjus, salt, and 1 cup of water in a small saucepan over medium heat. Adjust heat to medium-low and cook the beets until they are soft, for about 30-40 minutes, adding more water if necessary to keep them submerged. Allow them to cool down.
- Use a slotted spoon to take out the beets from the brine and gently rub them with paper towels to peel off the skins. Keep the beets aside and save the brine separately.
- You can pickle the beets in advance, up to 3 days. Simply return the beets to the brine, cover, and refrigerate them.
- In a small dry skillet over medium-high heat, toast the pumpkin seeds, stirring occasionally, until they turn golden brown and expand, which should take around 3 minutes. Let them cool down.
- Combine anchovies, garlic, Parmesan, basil, oil, lemon juice, and 2 pickled beets in a food processor. Blend until smooth, then season with salt and pepper. While the processor is running, gradually add the reserved brine to reach a thinner consistency. Add the pumpkin seeds and pulse until they are coarsely ground.
- When ready to serve, spoon some of the vinaigrette into a shallow bowl and arrange your selection of fruits and vegetables on top. Season with salt and pepper.
- You can prepare the vinaigrette in advance, up to 2 days. Cover and refrigerate.
Summary:
- Calories: 1319 kcal
- Fat: 78 g
- Protein: 44 g
- Carbs: 97 g
- Potassium: 2615 mg
- Magnesium: 330 mg