Beetroot tartare with horseradish and beef Archive

Ingredients

• 500g/1lb 2oz raw beetroot, scrubbed and skin left on
• 2 tbsp cherry vinegar
• 1 red onion, finely chopped
• 1 Bramley apple, peeled and finely grated
• 1½ tbsp wholegrain mustard
• 1 tbsp olive oil
• 2 tbsp horseradish, freshly grated
• 1 tbsp honey
• handful foraged leaves (such as sea aster, sea beet or chickweed), chopped
• rapeseed oil, to taste
• 250g/9oz best-quality rump steak, trimmed and finely diced
• sea salt flakes and freshly ground black pepper
• 150g/5½oz smoked soft cheese
• 75-100ml/2½-3½oz single cream
• 50-100g/1¾-3½oz crème fraîche
• 75g/2½oz unsalted butter
• 150g/5½oz brown breadcrumbs
• foraged leaves (as above)