Method

• 1.
  Preheat oven to 180°C. Place beetroot on a baking tray. Whiz the salt in a food processor until nely crushed, then whisk in a bowl with eggwhites to a paste.
• 2.
  Coat beetroots in the salt paste to completely cover. Roast for 2 hours or until tender when pierced with a skewer.
• 3.
  Cool in salt crust, then break the salt crust open and discard. Wearing kitchen gloves peel beetroots, then thickly slice.
• 4.
  Place egg yolk, tahini, soy sauce and mirin in a bowl and whisk to combine.
• 5.
  Transfer to a small food processor, then with the motor running, add oil in a thin, steady stream until thick and emulsified (mixture should be the consistency of mayonnaise, add more oil if necessary to thicken). Stir in honey and season.
• 6.
  Spread tahini mixture over a serving plate and top with beetroot. Crumble over goat’s cheese and scatter over horseradish, sesame seeds and chives.