Beetroot Red Cabbage Mango Salad

This is no ordinary salad; it is a study in contrasts. On the plate, the beetroot mingles with the sharp, peppery crunch of shredded red cabbage. But then, there is the surprise—luminous golden batons of mango, a tropical whisper hidden within the earthy roots. The elements are bound not by a simple vinaigrette, but by a "gastric red mayonnaise’’. The overall effect is one of elegance: the smooth fragrance of what the chef calls the 'cardinal purée' its an unctuous base made of confit beetroot in oil, blended with raspberry puree, and a touch of raspberry vinegar, offering a subtle sweet-and-sour tension that clings to every ingredient. Set out as a crudité appetizer, it is a vibrant beginning to a meal, and a complete discovery waiting to happen.

Beetroot Red Cabbage Mango Salad

Course: Appetizer

Cuisine: French

Keyword: cabbage, mango, salad

Difficulty: easy

Prep Time: 30

Cook Time: 1

Total Time: 31

Servings:

Calories: 120kcal

Cost: $8

This is no ordinary salad; it is a study in contrasts…

Equipment

1 Mandoline
1 Saucepan
1 Strainer
1 High powered blender
1 Large bowl
1 Whisk
3 bowls
1 Rubber spatula
2 Piping bags
1 Small offset spatula

Ingredients

Colored Salad

700 g Red cabbage How to prepare it
300 g Mango
100 g Raw beetroot
50 g Red onion
20 g Raspberry vinegar

Beetroot-Raspberry Cardinal Puree

600 g Frying oil
400 g Beetroot
80 g Carrots
60 g Raspberry puree
30 g Raspberry vinegar to taste
30 g Butter chilled

Red Mayonnaise

1 each Egg yolk at room
20 g Dijon mustard at room
150 g Grapeseed oil
20 g Beetroot-raspberry cardinal puree chilled

Garnishing

30 g Whole hazelnuts crushed and toasted

Instructions

How To Prepare Red Cabbage Raw.

Cooking Beetroot

Begin by rinsing carrot and beetroots. Pat them dry. Place the roots in the saucepan, and cover completely with neutral oil. Cook over low heat until tender. After about 30 minutes, check the carrots for doneness and remove them if they are already cooked. Peel the beets and carrots while they are still warm, then cut them into chunks before pureeing.

Beetroot-Raspberry Cardinal Puree

Blend all together the warm root vegetables along with the raspberry puree, vinegar and the chilled butter. Season with salt and pepper to taste. Transfer to a clean container and refrigerate for up to 4 days.
Beetroot cardinal puree is both, an outstanding pairing with pork and duck dishes and to decorate the plate.

Red Mayonnaise

In a medium-sized bowl, combine the egg yolk, Dijon mustard, and a pinch of salt. Begin to whisk until combined. Begin adding the oil very slowly until the mixture thickens. Pour the remaining oil in a slow, steady stream while whisking swiftly. Continue until all the oil is incorporated and the mayonnaise is thick and creamy.
Add the cardinal puree, and readjust seasoning with salt and pepper to taste. Refrigerate for up to 48 hours.

Colored Salad

Peel and cut mango into thin slices, then juliennes.
Use your mandoline or a sharp chef knife to cute the red onion into very thin slices, then soak them in ice water to make them extra crunchy. Drain them well prior to use onions.
Peel beetroots. Slice it thinly and cut into juliennes.
In the large bowl, toss the red cabbage, beetroots, red onion in the raspberry vinegar. Let it macerated for an hour in the refrigerator.
Toss in the mango julienne and then season the salad with some of the red mayonnaise to taste. Save leftover mayo for plating and later use.

Restaurant Style Plating

Using an individual cake ring, mold the seasoned colored salad in the center of the plate. Pipe small dollops of cardinal puree and red mayo around it, then gently spread them into artful strokes with the tip of an offset spatula.
Garnish with mango batonnet and a sprinkle of toasted hazelnuts. Bon appetit!