Step 1

Preheat oven to 160°C. Place half the beetroot on a piece of foil large enough to enclose them. Drizzle with half the olive oil, add a sprig of thyme or kunzea, season to taste, and enclose to make a parcel. Repeat with remaining beetroot. Bake until beetroot are tender when pierced with a knife (45 minutes to 1 hour; see note). Cool, then peel and thinly slice.

Step 2

Whisk crème fraîche in a bowl with chives, lemon zest and juice, and bottarga until soft peaks form.

Step 3

Whisk vinegar, extra-virgin olive oil and salted elderberries in a bowl to combine.

Step 4

Spread crème fraîche on a flat plate, arrange beetroot slices on top, dress liberally with vinaigrette and top with tarragon to serve.