Salt roast beetroot and chèvre terrine with sweet potato lavash

For the lavash:

Mix the ingredients together until a soft dough forms. 

Wrap the dough and rest it in the refrigerator until it becomes firm. 

Roll the dough very thinly using a pasta machine and slice into pieces of a desired size. 

Bake on a grill at high heat for 2-3 min until golden brown.

For the terrine:

Wash and dry the whole beetroot well. 

Cover the beetroot with rock salt and bake at 200° C for 45 mins until soft. 

Peel the beetroot and let it cool down.

Mix the chèvre and sour cream together and season with black pepper. 

Slice the cooled beetroot very thinly using a mandolin or sharp knife. 

Line a mould (a small plastic container will do) with plastic wrap. 

Layer the beetroot inside the mould, leaving no holes and place a thin layer of chèvre mixture onto the beetroot. 

Continue layering until there is no more beetroot or chèvre mixture.

Place a weight on top of the terrine and press down lightly. 

Slice the terrine into three pieces and serve.