Salted, Pickled Beets with Goats Cheese and Fennel

Ingredients

3 egg whites
300g fine salt
10g white vinegar powder
30g beet powder
2 beets
0.5 fennel bulb
goats cheese

Instructions

Whisk the egg whites to soft peaks, then carefully fold in the salt, the vinegar powder, and the beet root powder.

In a baking tray, place two scoops of the egg white to sit under each beet bulb. Place the beets on top, then completely smother with the egg whites.

Bake at 300 degrees F for 3 hours (longer if your beets are unusually large - three hours is perfect for tennis ball sized beets).

Break off the crust, peel the beets, thin slicely and arrange with the finely diced fennel and pearls of goats cheese. Great with crusty bread.