Red Salad With Pickled Beet Vinaigrette
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
57
Spice
47
Sweetness
48
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tsp
Kosher Salt1 cup
Grated Parmesan1 cup
Basil Leaves1 cup
Olive Oil2 tbsps
Lemon Juice (fresh)Directions:
1
Pickled Beets: Bring beets, star anise, verjus, salt, and 1 cup water to a simmer in a small saucepan over medium heat
2
Reduce heat to medium-low and cook beets, adding water as needed to keep them covered, until tender, 30–40 minutes
3
Let cool
4
Remove beets from brine with a slotted spoon and rub with paper towels to remove skins
5
Set beets aside
6
Reserve brine separately
7
Bring beets, star anise, verjus, salt, and 1 cup water to a simmer in a small saucepan over medium heat
8
Reduce heat to medium-low and cook beets, adding water as needed to keep them covered, until tender, 30–40 minutes
9
Let cool
10
Remove beets from brine with a slotted spoon and rub with paper towels to remove skins
11
Set beets aside
12
Reserve brine separately
13
Do ahead Beets can be pickled 3 days ahead
14
Return beets to brine; cover and chill
15
Beets can be pickled 3 days ahead
16
Return beets to brine; cover and chill
17
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
18
Let cool
19
Process anchovies, garlic, Parmesan, basil, oil, lemon juice, and 2 pickled beets in a food processor until smooth; season with salt and pepper
20
With motor running, thin vinaigrette with reserved brine to a pourable consistency
21
Add pumpkin seeds and pulse until coarsely ground
22
To serve, spoon some vinaigrette into a shallow bowl and arrange fruits and vegetables of choice on top
23
Season with salt and pepper
24
Toast pumpkin seeds in a dry small skillet over medium-high heat, tossing occasionally, until golden brown and puffed, about 3 minutes
25
Let cool
26
Process anchovies, garlic, Parmesan, basil, oil, lemon juice, and 2 pickled beets in a food processor until smooth; season with salt and pepper
27
With motor running, thin vinaigrette with reserved brine to a pourable consistency
28
Add pumpkin seeds and pulse until coarsely ground
29
To serve, spoon some vinaigrette into a shallow bowl and arrange fruits and vegetables of choice on top
30
Season with salt and pepper
31
Do Ahead Vinaigrette can be made 2 days ahead
32
Cover and chill
33
Vinaigrette can be made 2 days ahead
34
Cover and chill