Salt-baked beetroot with feta & pickled onions - Good Food Middle East

Ingredients

• 4 medium beetroot (different types are fine), washed, the leaves trimmed for the salad
• 6 rosemary sprigs
• 150g salt
• 500g plain flour
• 2 large egg whites
• 140ml cider vinegar
• 65g demerara sugar
• ½ tsp mustard seeds
• 1 dill sprig
• 2 onions, sliced into 5mm rings, tossed in a bowl with a pinch of salt to break them down
• 3 tbsp extra virgin rapeseed oil, plus extra for drizzling
• 1 tbsp lemon juice
• 1 tbsp snipped chives
• 1 Granny Smith apple, diced
• 30g toasted hazelnuts, chopped
• 120g feta