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INGREDIENTS

AmountkgCO2e
Beetroot500 g0.025
Watermelon300 g0.042
Feta cheese50 g0.013
Baby beetroot50 g0.0025
Cherries40.0156
Beetroot juice500 ml0.025
Olive oil150 ml0.675
Red grape vinegar100 ml0.194

Method

  • Wrap the beetroot in aluminum foil and roast them in the oven at 200C for 45 minutes.
  • After they’ve cooled, slice the beetroot, (you can use the skin to dehydrate into powder but that’s optional).
  • Dice the watermelon and soak the cubes in beetroot juice mixed with red grape vinegar.
  • Slice up the cherries in rings as well as the baby beetroot.
  • Mix all the ingredients with olive oil, salt, and pepper.
  • Build your salad by arranging the beetroot and all the other sliced garnishes.
  • Followed by the watermelon, and the Feta cheese on top.
  • You can also pickle the watermelon skin for a sweet and sour texture or to use on anything else.

This recipe is about 67% less carbon intensive than the average meal. Saving approximately 2.01 kgCO2e per serving.

That is the equivalent of charging your smartphone 245 times.