Roast beetroot salad

"A seriously clever salad from the renowned powerhouse chef behind some of Melbourne’s finest and favourite restaurants (Cutler & Co., Cumulus, Supernormal). Andrew McConnell created this beautiful mix of tastes and textures largely from his own garden and along the way shares simple recipes for nasturtium vinegar, rhubarb pickled with star anise and allspice and home-made ricotta. Baking the beetroot with a salt crust concentrates the earthy sweetness and seasons the vegetable at the same time.  Each of these elements sings with flavour; together they’re magnificent." Maeve O'Meara, Food Safari Earth