Step 1: Peel the beetroots and thinly slice. The best way to do this using a mandolin. Keep each of the different beetroots separate once sliced and slice the red beetroot last, as they leach the most colour.

Step 2: Trim off any stalk or fronds from the fennel bulb, then thinly slice cross ways and set aside.

Step 3: To serve, evenly divide the different beetroots and fennel between 4 serving plates, dot the top with goat's curd and sprinkle over the dill. Then, drizzle with Quince, Apple Cider Vinegar & Extra Virgin Olive Oil Vinaigrette and season to taste with sea salt and freshly ground black pepper.