Beetroot and Apple with Horseradish dressing

I got a new book called The Flavour Thesaurus. It gives combinations of foods that go well together. This recipe is based on one of her recommendations on beetroot. The garden is full of it at the moment and we were looking for something to do with the glut. Don't like pickled beetroot particularly, so this was the first thing we tried:

Ingredients:
1 medium sized beetroot
Half of a nice tart apply - leave the skin on
Horseradish sauce (jar stuff is fine)
Natural yogurt


Method:
Wash the muck off the beetroot and twist the leaves and stems off. Steam it for as long as it takes to cook. This depends on size. For tiny beets its about 15 to 20 minutes, for the hefty one I used it was about 35 minutes. Use a skewer to check if it is done. Then hold the cooked beetroot under a running cold tap and rub the skin off. Use a knife to cut out any bits that garden nasties might have taken a chunk from.
Now chop the beet into small cubes. Leave this aside. Cut half an apple (I used a Jazz apple from Aldi) into similar sized chunks.
The dressing is made of 2 teaspoons each of the Horseradish and the yogurt. Mix these well in a bowl big enough to take the chopped beet and apple. Add some salt and pepper. Throw the chopped veg and fruit in and mix it all up. Dish this out on to 2 plates.

I served this with home made brown bread and a tin of mackerel from Aldi. Delicious. The quantities above serve 2 people for lunch.