Red Salad with Pickled Beet Vinaigrette

Method

1. Bring beets, star anise, verjus, salt, and 1 cup of 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, for 30−40 minutes. Let cool.
2. Remove beets from brine with a slotted spoon and rub with paper towels to remove skins. Set beets aside. Reserve brine separately.
3. Do Ahead: Beets can be pickled 3 days ahead. Return beets to brine, cover and chill.
4. Toast pumpkin seeds in a dry small skillet over medium-high heat, tossing occasionally until golden brown and puffed, for about 3 minutes. Let cool.
5. Process anchovies, garlic, parmesan cheese, basil, oil, lemon juice and 2 pickled beets in a food processor until smooth; season with salt and pepper. With the food processor running, thin the vinaigrette with the reserved brine to a pourable consistency. Add pumpkin seeds and pulse until coarsely ground.
6. To serve, spoon some vinaigrette into a shallow bowl and arrange fruits and vegetables of choice on top. Season with salt and pepper.
7. Do Ahead: Vinaigrette can be prepared 2 days ahead. Cover and chill.