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