Carbon emissions: 0.42kg per serving

Serves 4

Ingredients

40g golden beetroot – (thinly sliced and cut into half circles, 3 halves per person)
40g purple beetroot – (thinly sliced and cut into half circles, 3 halves per person)
40g candy beetroot – (thinly sliced and cut into half circles, 3 halves per person)
40g cucumber – (cut using a small parisienne scoop to make balls, or can be cut into cubes)
40g fennel bulbs – (cut the bulb in half and then thinly slice)
40g carrot – (peel the carrot, then using the peeler, cut into strips and roll up)
20g pea shoots
40g baby watercress
4 each of red and yellow cherry tomatoes (cut in half)
2 radish – (thinly sliced into 6 slices)
2 granny smith (peeled, cored and cut into small dice)
60ml apple cider vinegar
200ml rapeseed oil

Put the diced apple and apple cider vinegar into a small saucepan and cover with cling film so no steam can escape during the cooking process. Put the pan on to a low heat and cook until all of the apple pieces are tender.
Tip the apple into a beaker and using an electric hand-held blender, puree. Gradually add the rapeseed oil into the beaker while still blending to emulsify the puree. The apple can also be made into a puree by pressing the dice through a sieve into a bowl. When this has been pressed through, use a whisk and add the rapeseed oil to emulsify into the apple puree to form the vinaigrette. If prepared using a sieve the oil may split from the puree, if this happens, just re-whisk it back together. If the vinaigrette is a little thick then you can add a tbsp. of water to thin it down.
To serve, arrange the prepared vegetables on plates, and when finished, dress with the vinaigrette. Season using Cornish sea salt.

All calculations made using our Carbon Food Calculator