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Red Salad with Pickled Beet Vinaigrette
Red Salad with Pickled Beet Vinaigrette

lectura de 1 min

Red Salad with Pickled Beet Vinaigrette


Are you looking for something delicious, wholesome, and fresh? Here is our salad recipe that you can use your beet in a perfect way.

Red Salad with Pickled Beet Vinaigrette_1920x600
Red Salad with Pickled Beet Vinaigrette_375x600






1 H. 30 MIN.


  • 6 baby red beets, trimmed, scrubbed
  • 2 whole star anise pods
  • 2 cups verjus
  • 1 tsp kosher salt
  • 1 tbsp raw pumpkin seeds (pepitas)
  • 2 anchovy fillets packed in oil
  • 1 garlic clove, finely grated
  • ⅓ cup grated parmesan cheese
  • ¼ cup basil leaves
  • ¼ cup olive oil
  • 1 tbsp fresh lemon juice


  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.