Salt-baked Beetroot with Whipped Ricotta, Apple and Hazelnut Recipe - Great British Chefs

Ingredients

• 1kg Doves Farm Organic Plain White Flour
• 300g of salt
• 4 egg whites
• 200ml of water
• 1 bunch of lemon thyme, leaves picked
• 1kg beetroot, leaves trimmed, washed and reserved
• 1 apple
• 250g of ricotta
• 1 pinch of fine salt
• 1 pinch of caster sugar
• 1 handful of hazelnuts, toasted and crushed
• 1 pinch of lemon thyme leaves
• 1 lemon
• 1 handful of beetroot leaves