Beetroot Confit & Red Cabbage Salad

Steps

1. 1
   Cook the beetroot in oil until tender to create the confit, which is an energy-efficient method that allows the oil to be reused.
2. 2
   Square off the cooked beetroot and reserve the trimmings. Dice the center portion into small cubes.
3. 3
   Similarly cube the cooked carrots into small pieces.
4. 4
   Make a cardinal puree from the beetroot and carrot trimmings by combining cooked beetroot, carrots, fat, and seasonings, adding raspberry vinegar for flavor.
5. 5
   Mix some of the cardinal puree with fresh goat cheese.
6. 6
   Fold the beetroot and carrot cubes into the cheese mixture and set aside.
7. 7
   Shred the raw beetroot and make thin shavings of purple carrot.
8. 8
   Rinse the red cabbage, cut it in half lengthwise, hold it firmly upside down, and slice it thinly.
9. 9
   Prepare the vinaigrette by combining garlic, orange zest and juice, olive oil, and raspberry vinegar, seasoning with salt and pepper.
10. 10
    Add orange segments and chopped parsley to the vinaigrette.
11. 11
    Combine all components together and plate creatively to your preference.