Ingredients

Steps

• Peel 100g of beetroot, cut into small cubes, and marinate in vinegar with salt and pepper.
• Boil remaining beetroot for 45 minutes until soft, drain, cool in water, and remove skins.
• Dice cooked beetroot and mix with onion, apple, mustard, olive oil, raw beetroot, horseradish, honey, leaves, and rapeseed oil.
• Combine the smoked cheese, cream, and crème fraîche in a bowl and season with pepper.
• Melt butter in a pan and fry breadcrumbs until golden-brown.
• Plate the diced beef, top with cheese mixture, add beetroot tartare, and garnish with leaves and breadcrumbs.