Baking vegetables in salt is a great way to lock the flavours in and add depth of flavour.

500g sea salt
3 tablespoons of finely grated horseradish
1 tablespoon of chopped fresh thyme
1 tablespoon of chopped fresh rosemary
1 tablespoon of chopped fresh chives
6 medium beetroots
2 egg whites, lightly beaten, trimmed and scrubbed

Preheat the oven to 180C
Combine the egg whites, salt, herbs and horseradish until a paste has formed
Line a baking tray with baking paper and place the beetroot on it
Cover each beetroot with the paste ensuring there are no gaps
Bake in the oven for 50 minutes
Remove from the oven and allow to cool slightly
Crack the salt crust, peel and discard
Enjoy with a green salad and a dollop of creme fraiche