Brush beet under cold water, pat dry. Make a thick, sticky paste from the sea salt with egg white. Wrap the beets in it and cook in a hot oven at 200 degrees for 1 to 1 ½ hours. For the blini dough, make a steam with yeast, spelt flour, sugar and a little warmed milk. Let it rise until it bubbles vigorously. Now stir in the remaining flour, the warmed egg yolks, butter, semolina, salt and both the lightly beaten egg whites and the lightly beaten cream. Let rise briefly, then stir until smooth.
Form small heaps with a spoon and roast them in a frying pan with a little clarified butter on both sides. Mix all ingredients for the kitchen herb crème fraîche together.
Knock the beet out of the crust, cut into wedges and serve with the kitchen herb crème fraîche, caviar and the warm blini.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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