Fresh Summer Salad with Pickled Beet Vinaigrette
Ingredients
Pickled Beets
- 6 baby red beets, trimmed, scrubbed
- 2 whole star anise pods
- 2 cups dry white wine (I used Sauvignon Blanc)
- 1 teaspoon sea salt
- 6 baby red beets, trimmed, scrubbed
- 2 whole star anise pods
- 2 cups dry white wine (I used Sauvignon Blanc)
- 1 teaspoon sea salt
Vinaigrette And Assembly
- 2 anchovy fillets packed in oil
- 1 garlic clove, finely grated
- ⅓ cup grated Parmesan
- ¼ cup basil leaves
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground black pepper
Fresh fruits and vegetables of choice
- 2 anchovy fillets packed in oil
- 1 garlic clove, finely grated
- ⅓ cup grated Parmesan
- ¼ cup basil leaves
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground black pepper
Fresh fruits and vegetables of choice
Pickled Beets
- Bring beets, star anise, white wine, salt, and 1 cup 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, 30−40 minutes. Let cool.
- Remove beets from brine with a slotted spoon and rub with paper towels to remove skins. Set beets aside. Reserve brine separately.
Vinaigrette And Assembly
- Process anchovies, garlic, Parmesan, basil, oil, lemon juice, and half of the 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.
- Spoon over fresh fruit and vegetables of choice.
