Method

• Cover the beetroot well with cold water and bring to the boil, cook until the beetroot is tender right through (depending size about 30-40 minutes)
• Drain and cool, peel off outer skin with your hands
• Cut the beetroot into thin rounds and place into large serving platter
• Make dressing and pour over beetroot whilst assembling remainder of salad
• Set aside
• Heat a large fry pan up to hot, drizzle a little oil over the beef-bacon and fry quickly for a minute and then turn, season lightly with sea salt and remove from the heat and rest until you have assembled the salad
• For the salad, gently wash the watercress in cold water, removing excess stalks
• Scatter the watercress over the beetroot and then places the beef bacon slices on top, add the red onion, walnuts and season lightly with sea salt and freshly ground pepper
• Add small blobs of crème fraiche mixed with the horseradish
• Serve immediately