Beetroot Confit with Red Cabbage Salad

This healthy dish is a symphony of colors and textures that will delight your senses. The rich and savory beetroot, combined with the fresh crunch of raw beetroot and red cabbage, creates a harmonious balance on the plate. The star of the show is the Goat Cheese Cardinal Puree, a luscious mixture of beetroot confit and goat cheese, adding a creamy and luxurious touch to the crunchy salad. The addition of raspberry vinegar, orange, and crushed walnuts elevates the flavors to a whole new level, creating a truly unique and unforgettable culinary experience. Join me as we explore the art of culinary creativity with this unique beetroot salad recipe!

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This healthy dish is a symphony of colors and textures

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Cooking Root Vegetables

Scrub beetroot and carrot under water and pat dry.
Make a day ahead. Root vegetables like beetroot and carrots can be roasted in the oven by wrapping them in foil. Alternatively, they can be boiled in water or slowly cooked in neutral oil to create a rich and tender texture. To cook root vegetables in oil on the stove, start by immersing them completely in the oil and bringing it to a boil. Then, reduce the heat to low and let the vegetables simmer gently for about 90 minutes, or until they are fork-tender. Once cooked, turn off the heat, cover the pot with a lid, and allow the vegetables to rest on the stove top overnight. After resting, carefully remove the cooked root vegetables from the oil and peel them using paper towels. The skin should come off easily, revealing the tender and flavorful flesh inside. Be sure to filter the oil without shaking it to remove any impurities, and save it for later use in other dishes to impart a delicious depth of flavor. Peel it off using paper towels.

Prepping Cooked Beetroot & Carrots

Square off the cooked beetroot and save trimmings for the beetroot puree. Cut the heart of the beet into small cubes; set aside.
Do likewise with the cooked carrots; set aside.

Red Cabbage & Raw Beetroot

Clean, halve, and remove the outer leave of the red cabbage. Cut it into thin slices. Season cabbage with some of the vinaigrette, salt and pepper.
Wash and peel beets. Wear gloves and shred beets with the vegetable grater; set aside.

Beetroot Puree

Gather all ingredients in the high powered blender, and puree. Readjust seasoning accordingly. Save about half of the beetroot puree for the following goat cheese-beet mixture.

Goat Cheese-Beet Mixture

*For the vegan version: cheese can be subbed for firm and thoroughly drained tofu. In the food processor, soften the cheese first and add the beetroot puree (half). Add more or less of the 2 ingredients according to desired consistency. Mix until smooth and season with salt and pepper to taste. Fold about half of the cubed beetroot and carrots into the goat cheese-beet mixture; reserve.

Vinaigrette

In a large bowl, whisk all ingredients together. You can add a dash of mustard if desired; set aside.
In a large bowl, combine the shredded raw beets along with purple carrot shavings, parsley, and the remaining cooked beetroot and carrot cubes. Season the vegetables with the vinaigrette and salt and pepper to taste. After 5 minutes or so, drain salad and save the juice.

Plating

Mold out about 2 tablespoons of the goat cheese-beet mixture. Use the individual cake ring for nicer presentation. Fill it with the seasoned raw vegetables. Add some crushed walnuts and onion shavings. Pipe out a dollop of goat cheese-beet mixture. Top with the seasoned red cabbage. Remove cake ring. Arrange some orange segments and walnut pieces around the salad. Add a drizzle of olive oil and purple juice saved from the salad. Enjoy!