Beetroot Confit & Red Cabbage Salad – Bruno Albouze

Name: Beetroot Confit & Red Cabbage Salad – Bruno Albouze
Total time: 120 min
Ingredients: 1050 g Beetroot, cooked peeled; 200 g + 1 + 50 g Carrot, cooked; 900 g Frying oil; 350 g Red cabbage; 2 ½ Orange; 50 g Potato; 25 g Vegetable oil; 50 g Orange juice; 15 g Rice wine vinegar; 3 g Fleur de sel; 1 g Black pepper; 80 g Cream cheese; 50 g Olive oil; 20 g Raspberry; 2 g Salt; 1 Garlic; ¼ Parsley; 30 g Hazelnut; ¼ Red onion; 20 g Parmesan cheese

By Bruno Albouze · 120 min

Ingredients

Beetroot · cooked peeled1050 g
Carrot · cooked200 g + 1 + 50 g
Frying oil900 g
Red cabbage350 g
Orange2 ½
Potato50 g
Vegetable oil25 g
Orange juice50 g
Rice wine vinegar15 g
Fleur de sel3 g
Black pepper1 g
Cream cheese80 g
Olive oil50 g
Raspberry20 g
Salt2 g
Garlic1
Parsley¼
Hazelnut30 g
Red onion¼
Parmesan cheese20 g

Video instructions

Follow the creator's official video for the method and cooking instructions.

Watch the recipe video Open the official recipe

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Garlic Onion Cheese Carrot Potato Parmesan cheese Red onion Cabbage

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