Provided by Maranda Engelbrecht
Categories Salad Fruit Vegetable Side Low Fat Kid-Friendly Low Cal Lunch Healthy Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 1 cup vinaigrette
Number Of Ingredients 17
Steps:
- Pickled Beets:
- 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.
- Vinaigrette and assembly:
- 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.
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