1. Boil the beetroot in their skins in salted water for about 40 minutes until tender, let cool, peel (wearing gloves) and cut into thin strips or cubes.
2. Peel the apple and cut it into thin strips; mix it straight into the beetroot so it doesn't brown.
3. Slice the red onion into very thin half rings.
4. Mix the cider vinegar with the honey, horseradish, salt and pepper, then whisk in the oil.
5. Toss the beetroot, apple and onion with the dressing and let it marinate for at least 30 minutes.
6. Sprinkle with chives and serve with roasts, fish or as a light dish on its own.
Tip: Adjust the horseradish to taste: start with less and add more as you taste.
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