Beetroots Baked in Salt and Rye with Goat's Curd and Toasted Seeds

Heat the oven to 200˚C. For the salt dough, crush the juniper seeds and add to the flours, salt and orange zest.

Make a hole in the middle and add the water in three stages, mixing until a dough forms. Wrap in cling film and allow to rest for at least 10 minutes.

Wash the beetroots and dry them thoroughly. Roll out the dough and wrap around each beetroot individually, place on a baking tray and put straight into the hot oven. (It is important not to leave the dough wrapped beetroots sitting for too long before baking, as the salt will start to draw out moisture from the beetroot and the dough will breakdown).

After eight minutes, turn down the oven to 180˚C and continue to cook for 40 minutes.

When ready, crack open the crust and peel the beetroots while still warm. Cut into five-inch discs and place 50g of the excess in a saucepan with the raspberry vinegar. Warm gently for ten minutes and pass through a sieve. Mix with the rapeseed oil while warm to make the dressing.

Toast the seeds on a tray in the oven and season.

To assemble the plate, layer the beetroots and goats curd, and dress generously. Wilt some rainbow chard in a hot pan with a little oil and dress with the raspberry vinegar. Place on top of the beetroots, then spoon over the toasted seeds.