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

1m read

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.

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Red Salad with Pickled Beet Vinaigrette_1920x600






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.