Preheat the oven to 200c.
Whisk the egg whites until stiff then add the thyme and salt.
Place the celeriac onto a baking tray and seal with the egg mix. Do the same with the beets then bake for 1 hour and 20 minutes. Allow to cool.
Cut away the crust carefully, cut away the skin and cut the celeriac and beets into wedges. Whisk together the dressing in one bowl and the sour cream and elderflower in another bowl.
To serve, place 2 wedges on a plate with a spoonful of cream, garnish with salad, drizzle over the dressing and sprinkle over the seeds.
Preheat the oven to 200c.
Whisk the egg whites until stiff then add the thyme and salt.
Place the celeriac onto a baking tray and seal with the egg mix. Do the same with the beets then bake for 1 hour and 20 minutes. Allow to cool.
Cut away the crust carefully, cut away the skin and cut the celeriac and beets into wedges. Whisk together the dressing in one bowl and the sour cream and elderflower in another bowl.
To serve, place 2 wedges on a plate with a spoonful of cream, garnish with salad, drizzle over the dressing and sprinkle over the seeds.
