Garden salad with apple dressing | The Vegan Society

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