Salt-baked heritage beetroot and mango lettuce cups with lime and nerigoma dressing

Preheat the oven to 190°C/170°C fan/gas mark 5. Put the salt into a large bowl and mix in the egg whites. Spread about one-third of the mixture in a thin layer on a lined baking sheet.

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Place the beetroots close together and pat the remaining salt mixture over them to cover. Bake for 1 hour until the beetroots are soft when tested using the point of a sharp knife.