Salt-Baked Beetroot with Herby Yogurt Dressing | olivemagazine

Ingredients

• 4 tbsp dukkah see cooks note
• 450g fine salt
• 3 egg whites
• 800g beetroot well cleaned
• 75g yogurt
• 1 lemon zested and juiced
• 1/2 tbsp cider vinegar
• 1/2 tsp garlic granules
• a pinch sugar
• 1/2 a bunch dill finely chopped
• a small bunch parsley finely chopped
• 2 Pink Lady apples cored and thinly sliced