Full preparation
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Preheat the oven to 200°C/fan 180°C/gas mark 6.
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Wrap the beetroot in tin foil, place on a baking tray and bake in the oven for around 1 hour.
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Meanwhile, prepare the vegetables. On a large baking tray add all the vegetables and toss in the rapeseed oil. Pop in the oven for 20 minutes so they are nicely charred and cooked through. Remove from the oven if the veg becomes too dark in colour.
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Remove the beetroot from the oven, peel away the skin and slice into wedges.
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Fry the capers without oil in a small frying pan on a medium to high heat until they pop and are nice and crispy. Let them cool then add the lemon zest and juice, extra virgin olive oil and the chopped herbs and mix well.
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Arrange the roasted veg, beetroot and Pink Lady® apple slices on a serving plate. Spoon over the dressing and enjoy!
