Lemon confit
Peels and juice of 4 Meyer lemons
200 g granulated sugar
1.5 g salt

Bring a small saucepan of water to a boil over high heat. Add lemon peels and boil for 1 minute, then drain. Repeat process twice with a pan of fresh boiling water each time. Pat peels dry with paper towels.

Set a large stainless-steel bowl securely on top of an overturned Styrofoam container (to protect the work surface). Put on thermal-insulated gloves and goggles. Fill the bowl halfway with liquid nitrogen and add peels. Keep immersed for 10 seconds or until frozen.

Using a metal slotted spoon, transfer peels to a Thermomix and grind at speed 9 for 15 seconds to coarsely chop. (Do not grind to a powder.)

Transfer chopped peels to a saucepan and add strained lemon juice, sugar and salt. Simmer over medium-low heat for 30 minutes or until reduced by half. Store mixture in an airtight container in the refrigerator. (It will turn syrupy.)

Beet purée
2 medium red beets, peeled and quartered
100 g unsalted butter, cut into 4 pieces
Salt

Bring a saucepan of water to a simmer over medium-low heat. Put beets into a vacuum bag, add 1 tablespoon water and seal the bag at full pressure. Cook beets in the water bath for 30 minutes or until just cooked through.

Transfer beets to a Vita-Prep, add 1 piece of butter, and blend until butter has melted. Repeat until all butter has been used. Season with salt.

Shallots
1 shallot, thinly sliced crosswise

Put shallots in a bowl of ice water and let sit for 20 minutes. Drain.

Yellow Beets
1 yellow beet, sliced paper thin
5 g yuzu juice
5 g freshly squeezed lemon juice

Using a 1-inch ring cutter, cut beets into disks. Transfer to a bowl, add yuzu and lemon juices and toss well. Set aside.

Assembly

1 Lebanese cucumber
Cherry tomatoes, sliced
Breakfast radish, thinly sliced
Feta cheese, cut into 3/8-inch cubes
Calendula petals, cornflowers, cucumber and dill flowers
Micro garden radishes, leaves attached
Nasturtium leaves, small Swiss chard leaves, sprigs of fennel fronds, sprigs of wood sorrel, purple basil

Using a vegetable peeler, shave cucumber lengthwise into ribbons. Roll up ribbons tightly like scrolls. Cut each in half crosswise and set cut side down, with peel facing upward. Using a spoon, flick beet purée all over each plate. Randomly dab 1 teaspoon lemon confit all over.

Arrange 3 yellow beet disks and 8 slices of cherry tomato on the plate. Add 2 to 3 pieces of shallots, cucumbers, and remaining garnishes to decorate each plate, avoiding any overlap. Serve.