Beetroot in Salt Dough with Lentil Sprouts

Mix sea salt, flour and cumin in a bowl. Add the egg white and properly knead with both hands or use a food processor to create a medium-firm dough. Wash the beetroot thoroughly with cold water. Divide the salt dough into 5 parts and wrap the beetroot evenly. Place the dough pieces on a tray lined with baking paper and let them bake for 90 minutes in the oven (preheated to 180 °C).

Carefully open the pieces with a meat mallet and allow them to cool. While still lukewarm, peel the beetroot with a vegetable knife and cut them into wedges or 0.5 cm thick pieces with a slicer.

For the lentil vinaigrette, cut the red onion into small cubes. Mix 2 tbsp of water, vinegar and honey with mustard until smooth, then season with salt and pepper. Gradually add the oil. Gently mix the lentil sprouts and onions into the vinaigrette. Let it steep for 10 minutes. Pluck the parsley, chop and add it.

Serve the beets together with the marinated lentil sprouts.