for 2 person

4	ProSpecieRara Chioggia Randen (approx. 700 g), with skin on
2	egg whites, beaten
1 kg	coarse sea salt
100 g	crème fraîche
1 tbsp	horseradish, finely grated
1	organic lemon, use a little grated zest and 1/2 tbsp of juice
1 pinch	salt
1	organic lemon, use only the zest, to garnish

How it's done

Coat the beetroot edges with egg white all round. Mix the remaining egg white with the salt. Transfer approx. 1/3 of this mixture to a baking tray lined with foil. Place the beetroot on top, cover with the remaining salt, press down well.

Bake for approx. 1 hr. in the lower half of an oven preheated to 200°C. Remove from the oven and allow to cool a little. Combine the crème fraîche, horseradish, lemon zest and juice, season with salt.

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