INGREDIENTS
| Amount | kgCO2e | |
| Beetroot | 500 g | 0.025 |
| Watermelon | 300 g | 0.042 |
| Feta cheese | 50 g | 0.013 |
| Baby beetroot | 50 g | 0.0025 |
| Cherries | 4 | 0.0156 |
| Beetroot juice | 500 ml | 0.025 |
| Olive oil | 150 ml | 0.675 |
| Red grape vinegar | 100 ml | 0.194 |
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.
