Salt-Baked Beetroot Purée

For the Salt-Baked Beetroot Purée

• 2 beetroots, weighing roughly 200g with skin on
• fine salt
• apple balsamic vinegar to taste

Wash the beetroot thoroughly. Roll the wet beetroot in fine salt and place on a baking tray. Cover with foil and bake at 180°C for around 90 minutes. It should be so tender that a knife can be pushed into it without resistance. Leave to cool in the salt