RED SALAD WITH PICKLED BEET VINAIGRETTE

Red Salad with Pickled Beet Vinaigrette image

Provided by Maranda Engelbrecht

Yield Makes 1 cup vinaigrette

Number Of Ingredients 17

Pickled Beets:
6 baby red beets, trimmed, scrubbed
2 whole star anise pods
2 cups verjus
1 teaspoon kosher salt
Vinaigrette and assembly:
2 tablespoons raw pumpkin seeds (pepitas)
2 anchovy fillets packed in oil
1 garlic clove, finely grated
1/3 cup grated Parmesan
1/4 cup basil leaves
1/4 cup olive oil
2 tablespoons fresh lemon juice
Kosher salt, freshly ground 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
Ingredient info:
Verjus is a tart juice made from unripe grapes. You can find it at specialty foods stores and online.

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.