Beetroot confit and red cabbage salad with goat cheese cardinal puree
Bruno Albouze · ♥ 754 likes · 16.8K views · 3 min video
Read about head cabbage in the BrightCulinary Book
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Ingredients
Method
Techniques
Square off the cooked beetroot, saving the scraps, and cut the heart into small cubes. Cube the cooked carrots the same way.
- cooked carrots
- fat
- seasoning
- raspberry vinegar
Make the cardinal puree from the scraps: cooked beetroot, carrots, fat and seasoning, with raspberry vinegar.
- fresh goat cheese
Mix some of the cardinal puree with fresh goat cheese, fold in the beet and carrot cubes, and set aside.
Shred raw beetroots and make onion and purple carrot shavings.
- raw beetroots
- onion
- purple carrot
- red cabbage
Rinse the red cabbage under water, cut it in half, hold it upside down firmly and slice thinly.
- garlic
- orange zest and juice
- olive oil
- salt
- pepper
- orange segments
- chopped parsley
Make the vinaigrette with garlic, orange zest and juice, olive oil and raspberry vinegar; season with salt and pepper to taste. Add orange segments and chopped parsley.
Orange and raspberry vinaigrette