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1
Start by roasting the beet in oiled tinfoil in the oven at 200 C for about one hour and then puree it in a food processor.
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2
Heat the milk to 32-34 C - should feel neither hot nor cold when you stick a clean finger in the liquid.
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3
Add the yeast to the milk and using your fingers make sure it is turned liquid, then add maple syrup and the egg.
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4
Add almost all the flour and the salt to the bowl of a stand mixer fitted with dough hook and run at low speed to mix.
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5
Add the beet puree and then the milk, 1 egg and maple mixture.
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6
Add the butter and turn to middle speed. Run mixer for a good 10 minutes. Your dough should be soft, silky and come together leaving a clean bowl. If too moist add extra flour.
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7
Shape dough into a ball, leave it in lightly oiled bowl covered with cling film for at least an hour or until double in size.
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8
Without handling the dough a lot, shape into 8 round buns, place them on baking tray covered with baking paper and place a clean towel over them.
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9
(Re)Heat oven to 200 C and give the buns an egg wash and perhaps some topping, bake for 15 minutes.
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10
Mix mayo, lemon juice, maple syrup salt and pepper in bowl. Grate apple and carrot into dressing and cut the cabbage in thin strips. This slaw is best made at least 4 hours a head of being served.
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11
2,5 hours before your are ready to eat, place the salt rubbed roast on a rack over a shallow dish with water in a 200 C hot oven. Check after one hour and after about 1,5 hours - the roast will shrink and it is done when the crackling is crisp and golden brown with fleck of salt still on it. Allow to cool uncovered for at least 15 minutes.
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12
Cut think slices of the roast - aim for at least 16. Build sandwich by splitting the bun, adding a good spoonful of the slaw and two slices of the roast. Repeat until you have 8 sandwiches and serve.
