Red Salad with Pickled Beet Vinaigrette – Respect Food

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.

Add to cookbook
1 H. 30 Min.


6 baby red beets, trimmed, scrubbed
2 whole star anise pods
2 cups verjus
1 tsp kosher salt
Vinaigrette and Assembly
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


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.

Remove beets from brine with a slotted spoon and rub with paper towels to remove skins. Set beets aside. Reserve brine separately.

Do Ahead: Beets can be pickled 3 days ahead. Return beets to brine, cover and chill.

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.

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.

To serve, spoon some vinaigrette into a shallow bowl and arrange fruits and vegetables of choice on top. Season with salt and pepper.

Do Ahead: Vinaigrette can be prepared 2 days ahead. Cover and chill.