This beetroot salad can be made the day before, chilled
and then pulled out a few hours
Cut the beetroot into quarters and toss
in a serving bowl with the spring onions.
Fry the pancetta or bacon in a little oil
until just golden. Remove from the heat
and immediately tip over the beetroot.
At this point the dish can either be
served or chilled. If making ahead,
remove 1 hr or so ahead of time.
To serve, mix the crème fraîche with
the freshly grated horseradish, lemon
juice and seasoning. Taste and adjust
to be as fiery as you like. Spoon a little
of the dressing over the beetroot and
serve the rest on the side.