Preheat the oven to 180°C.

Wash the beets, clean, and pat dry. Beat the egg whites until stiff, or prepare an egg white substitute according to the package instructions, then mix with sea salt. Put one-third of the salt mixture into the Le Creuset 26cm Heritage Rectangular Dish or 28cm Oval Dish, place the beets and thyme sprigs on top and cover with the remaining salt dough. Cook the vegetables in the preheated oven for one hour.

Remove the vegetables from the oven, allow them to cool briefly, then carefully loosen or tap the salt coating off with an oyster knife or screwdriver. Let the beets cool, peel them (best done while wearing disposable gloves) and cut them into thin slices. Mix all ingredients for the vinaigrette together.

Coarsely chop the pistachios. Melt 1 tsp sugar in a pan, add chopped pistachios and mix. Leave the pistachios to cool briefly on baking paper. For the fried rocket, heat oil in a casserole or pan and deep-fry the (dry) rocket until it is crispy. This takes about 5 minutes; the rocket shrinks a fair bit and will become slightly crisp.

Place the beet slices side-by-side on two plates and drizzle with two-thirds of the vinaigrette. Carefully cut the burrata ball in half and arrange it on top of the beet slices. Sprinkle fried rocket and cress decoratively on top. Drizzle with the remaining vinaigrette and sprinkle with the caramelized pistachios as a topping.