Raspberry dressing:
6 servings
Thinly slice the zucchini, mushrooms, and beetroot.
For the dressing, mix all the ingredients until it looks like a lemon vinaigrette.
Grate the cheese thinly.
For the assembly, alternate a slice of zucchini, 2 slices of mushroom, and 1 slice of beetroot, and so on with all the vegetables.
Pour the dressing over the slices, then the grated cheese and raspberries.
