Salt-baked beetroot with mozzarella and lemon salsa

Method

• step 1

  Heat the oven to 200C/fan 180C/gas 6 and line a tray with foil. Trim the beetroot of any stalks and wash them thoroughly. Mix the rock salt with the thyme, then tip half of it onto the tray. Heap it into a pile and sit the beetroot on top. Scoop the remaining salt on top and pat it around the beetroot. Add another layer of foil and mould it tightly over the beetroot. Bake for 1½–2 hours, or until the biggest beet is tender when pierced with a knife.

• step 2

  To make the salsa, first grate the lemon zest and put it in a bowl. Halve the lemons, slice the pith off, then cut the flesh out of the segments and add them to the zest. Peel and seed the cucumber, chop it finely and put in the bowl. Add the shallot, garlic and parsley, season well, then add a little olive oil to temper the lemon.

• step 3

  Remove the foil from the beetroot and brush off the salt (if you dry it out in the oven you can use it again). Peel the beetroot, cut it into slices or wedges and arrange these on a plate. Put the burrata or mozzarella on top, and spoon salsa over it. Serve with baguette.