Red Salad with Pickled Beet Vinaigrette

Red Salad with Pickled Beet Vinaigrette

Info

Rating
Calories
455.0
Protein
12.0
Sodium
1410.0
Fat
37.0

Description

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.

Ingredients

6 baby red beets, trimmed, scrubbed
2 whole star anise pods
2 cups verjus
1 teaspoon kosher salt
2 tablespoons raw pumpkin seeds (pepitas)
2 anchovy fillets packed in oil
1 garlic clove, finely grated
1/3 cup grated Parmesan
1/4 cup basil leaves
1/4 cup olive oil
2 tablespoons fresh lemon juice
Kosher salt, freshly ground pepper
Mixed red and purple raw fruits and vegetables (such as tomatoes, plums, berries, radishes, beets, rainbow carrots, and watermelon), halved, sliced, and/or cut into wedges
Verjus is a tart juice made from unripe grapes. You can find it at specialty foods stores and online.

Directions

  1. 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. Let cool.
  3. Remove beets from brine with a slotted spoon and rub with paper towels to remove skins. Set beets aside. Reserve brine separately.
  4. Beets can be pickled 3 days ahead. Return beets to brine; cover and chill.
  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.
  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.
  7. To serve, spoon some vinaigrette into a shallow bowl and arrange fruits and vegetables of choice on top. Season with salt and pepper.
  8. Vinaigrette can be made 2 days ahead. Cover and chill.

Tags

    Salad Fruit Vegetable Side Low Fat Kid-Friendly Low Cal Lunch Healthy Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
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