Method

• 1.
  Preheat oven to 240°C/220°C fan-forced. Place egg whites in a stand mixer fitted with the whisk attachment and whisk to firm peaks. Fold in the salt.
• 2.
  Line a large baking tray with baking paper and spread out one-third of the salt mixture, then sit beetroots on top. Top with remaining salt mixture, making sure beetroot is completely covered. Bake for 1 hour 30 minutes. Set aside to steam for 15 minutes, then crack salt crust open. Once cool enough to handle, peel beetroot and halve lengthways.
• 3.
  Meanwhile, for the onion cream, heat the extra 1 tbs oil in a medium frypan over high heat. Cook onion, turning occasionally, for 3-5 minutes, until charred and softened on both sides. Transfer onion to a blender with the soy milk and cool to room temperature, then whiz until smooth. With the motor running, slowly pour in the oil until thickened and combined. Season with onion powder. Refrigerate, covered, until set like a thick cream.
• 4.
  To serve, spread onion cream on a serving platter and top with roasted beetroot. Drizzle with extra oil and scatter with baby chard. Serve with lemon wedges.