Beetroot Red Cabbage Mango Salad #shorts #youtubeshorts #chef #healthylifestyle

By Bruno Albouze · 45 min

Ingredients

Instructions

1. Rinse and dry the carrot and beetroot. Place them in a saucepan, cover completely with neutral oil and cook over low heat until tender, checking the carrots after about 30 minutes and removing them once cooked.
2. While the roots are still warm, peel them, cut into chunks and blend with the raspberry puree, vinegar and chilled butter. Season with salt and pepper and refrigerate.
3. For the mayonnaise, whisk the egg yolk, Dijon mustard and a pinch of salt together, then add the oil very slowly until it thickens, then pour in the rest in a steady stream while whisking. Stir in the cardinal puree for colour and adjust the seasoning.
4. Peel the mango and cut it into thin julienne. Slice the red onion very thinly. Optionally, soak the shredded cabbage and onion in ice water for 10 minutes, then drain and dry thoroughly.
5. Peel the raw beetroot and cut it into thin julienne, keeping it separate.
6. In a large bowl, toss the cabbage, beetroot and onion with the raspberry vinegar and leave to macerate in the fridge for one hour.
7. Add the mango and season the salad with the mayonnaise to taste.
8. Shape the salad in a ring mould in the centre of the plate, garnish with cardinal puree and mayonnaise, and scatter the toasted crushed hazelnuts over.

Summarized from Bruno Albouze's video. Watch it for the details.

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OnionEggCarrotRed onionCabbageMangoRaspberryBeetroot