Beetroot Confit, Red Cabbage Salad

De Bruno Albouze · 90 min

Ingredientes

Preparación

1. Scrub the beetroot and carrot, then pat dry.
2. Roast the roots wrapped in foil, or boil them, or simmer them slowly in neutral oil for about 90 minutes until fork-tender. Turn off the heat, cover, and let them rest overnight in the oil.
3. Remove the cooked roots, peel them with paper towels, and strain the oil without shaking it for later use.
4. Trim the cooked beetroot square, keep the trimmings for the puree, and cut the beetroot heart into small cubes. Cube the cooked carrot the same way.
5. Clean, halve and core the red cabbage, then slice it thinly. Season with some vinaigrette, salt and pepper.
6. Peel the raw beets, wearing gloves, and shred them on a grater.
7. Blend the cooked beetroot trimmings, cooked carrot trimmings, potato, neutral oil, orange juice, vinegar, fleur de sel, pepper and the beetroot puree ingredients in a high-powered blender until smooth. Adjust the seasoning and save about half the puree.
8. Soften the goat cheese in a food processor, add half the puree, and blend until smooth. Season with salt and pepper. Fold in about half the cubed beetroot and carrot and set aside.
9. Whisk the vinaigrette ingredients in a large bowl, adding a dash of mustard if you like.
10. Combine the shredded raw beet, purple carrot shavings, parsley and remaining cubed beet and carrot. Season with vinaigrette, salt and pepper. After about 5 minutes, drain and save the juice.
11. Shape about 2 tablespoons of the goat cheese mixture in a cake ring. Fill with the seasoned raw vegetables, top with crushed walnuts and onion shavings, pipe a dollop of goat cheese mixture, then add the seasoned red cabbage. Remove the ring.
12. Arrange orange segments and walnut pieces around the salad, then drizzle with olive oil and the saved salad juice.

Resumido del vídeo de Bruno Albouze. Míralo para los detalles.

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