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Bon Appétit

Red Salad with Pickled Beet Vinaigrette

5.0

(2)

Image may contain Plant Food Dish Meal and Fruit
Michael Graydon & Nikole Herriott

The color-coded salad is one of Babylonstoren’s signature dishes and always features a mix of fruits and vegetables on the same plate. Chef Maranda 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.

Recipe information

  • Yield

    Makes 1 cup

Ingredients

Pickled Beets

6

baby red beets, trimmed, scrubbed

2

whole star anise pods

2

cups verjus

1

teaspoon kosher salt

Vinaigrette and Assembly

2

tablespoons raw pumpkin seeds (pepitas)

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

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

Ingredient Info

Verjus is a tart juice made from unripe grapes. You can find it at specialty foods stores and online.

Preparation

  1. Pickled Beets

    Step 1

    Bring beets, star anise, verjus, 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.

    Step 2

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

    Step 3

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

  2. Vinaigrette and Assembly

    Step 4

    Toast pumpkin seeds in a dry small skillet over medium-high heat, tossing occasionally, until golden brown and puffed, about 3 minutes. Let cool.

    Step 5

    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.

    Step 6

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

    Step 7

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

Nutrition Per Serving

Per 1 Tbsp. Pickled Beet Vinaigrette (16 servings): Calories (kcal) 50 Fat (g) 5 Saturated Fat (g) 1 Cholesterol (mg) 5 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 1 Sodium (mg) 60
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Reviews (2)

Back to TopTriangle

  • I used mission figs, blackberries blueberries, cherries, beets, radishes (pink, red and purple), tomatoes and cucumbers along with the watermelon. I did change up the vinaigrette for homemade balsamic thyme and added torn mint and toasted hazelnuts and it was a big hit. Great recipe, very attractive dish. Will try the original vinaigrette next time, was missing a few key ingredients this go round.

    • Heather B.

    • VA

    • 7/15/2023