Beetroot baked in salt and rye with goat’s curd and toasted seeds

2 large red beetroot

2 large golden beetroot

200g Leggygowan Farm goat’s curd

For the salt and rye crust:

300g strong flour

200g rye flour

200g coarse sea salt

6 juniper berries

1 orange zest

200-250ml cold water

For the beetroot and raspberry dressing:

120ml Broighter Gold rapeseed oil

30ml raspberry vinegar

50g red beetroot trim

rainbow chard

For the toasted seeds:

60g sunflower seeds

50g brown linseeds/flaxseed