Tomato salad with beetroot vinaigrette
6 small red beets clean, 2 star anise, verjus 500 ml, 1 teaspoon salt. Verjus is a juice produced from the grapes to the acre you can find FT-Shop. Personally, I conquered verjus since watching Masterchef Australia is very popular down under. But unless you can be replaced with apple vinegar.
Place beets, star anise, and salt verjus with 250 ml water in a pot and cook over medium heat to boiling. Reduce heat and simmer 30 minutes (we add water to be always covered by liquid). Allow to cool and store the liquid separately. When they have cooled put in mixer 2 beets with 2 tablespoons pumpkin seeds, 2 sheets of anchovies, 1 clove garlic, 2 tablespoons of grated Parmesan cheese, a few leaves of basil, 2 tablespoons oil and lemon half lemon. Mix and thin to the desired consistency with liquid reserved.
Place on a plate or in a bowl a few tablespoons of the vinaigrette and place fruits and vegetables sliced tomato halves or whole. I used beets, red peppers, radishes, tomatoes, blackberries, blueberries, raspberries, strawberries, red grapes, red and black currants, plums, red tamarilo and basil.