Red Salad with Pickled Beet Vinaigrette
The colorcoded salad is one of Babylonstoren's signature dishes and always features a mix of fruits and vegetables on the same plate. Engelbrecht says produce that looks good together tastes great together, too, and she's developed specific vinaigrettes to complement the red, yellow, and green options.
Recipe information
Yield
Makes 1 cup vinaigrette
Ingredients
Pickled Beets:
Vinaigrette and assembly:
Ingredient info:
Preparation
Pickled Beets:
Step 1
Bring beets, star anise, verjus, salt, and 1 cup water to a simmer in a small saucepan over medium heat.
Step 2
Reduce heat to medium-low and cook beets, adding water as needed to keep them covered, until tender, 30–40 minutes. Let cool.
Step 3
Remove beets from brine with a slotted spoon and rub with paper towels to remove skins. Set beets aside. Reserve brine separately.
Do ahead
Step 4
Beets can be pickled 3 days ahead. Return beets to brine; cover and chill.
Vinaigrette and assembly:
Step 5
Toast pumpkin seeds in a dry small skillet over medium-high heat, tossing occasionally, until golden brown and puffed, about 3 minutes. Let cool.
Step 6
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.
Step 7
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
Step 8
Vinaigrette can be made 2 days ahead. Cover and chill.
