- 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)
- For the beetroot tartare, peel 100g/3½oz of the beetroot and cut it into very small cubes. Put the beetroot cubes in a bowl with the vinegar. Season with salt and pepper and set aside to marinade.
- Cook the remaining beetroot in a saucepan of boiling water for 40-45 minutes, until soft. Drain, submerge in cold water and remove their skins – you can wear plastic gloves if you don’t want your hands to be stained red.
- Cut the cooked beetroots into very small cubes and toss them with red onion, apple, mustard and olive oil in a bowl. Add the raw marinated beetroot, to taste, along with the horseradish, honey and the foraged leaves. Season to taste with salt and pepper. Drizzle with the rapeseed oil, to taste.
- For the smoked cheese, place the cheese in a bowl and mix in the cream and crème fraîche. Season with black pepper.
- To serve, melt the butter in a frying pan, add the breadcrumbs and fry until golden-brown.
- Dot the beef around the serving plates and place a small spoonful of the smoked cheese mix on top. Dot the beetroot mixture around the plates and garnish with the foraged leaves and toasted breadcrumbs.