Beef carpaccio with pickled beetroot and horseradish

Method

1. Cook the 2 types of beetroot separately in 2 pans of salted boiling water for 12-15 minutes until tender but not too soft. The skin should fall off when gently rubbed. Run under cold water until cool, then cut off the tops and bottoms. Peel, cut into 3mm slices and put in 2 separate sterilised jars.
2. While the beetroot are boiling, make the pickling mix. Combine all the ingredients, apart from the olive oil, in a medium saucepan and bring to the boil, stirring until the sugar has dissolved. Pour enough mixture into the 2 jars to just cover the beetroot. Top with a layer of oil and seal the jars. Leave for at least 24 hours before using.
3. To make the carpaccio, finely grind the peppercorns and juniper berries in a pestle and mortar, then use as 
a rub to fully coat the meat. Tightly wrap in cling film, put on a plate 
and refrigerate overnight.
4. Take the meat out of the fridge 
45 minutes before cooking and remove the cling film. When ready to serve, sear the rump in a very hot large dry pan (no oil), frying for 
1 minute only, turning it every 
few seconds to sear and encrust all the way round. Slice as thinly as you can and flatten by pressing down with the side of the chopping knife.
5. To serve, lay the slices on each plate and season lightly. Top with the beetroot, a glug of olive oil and 
a generous grating of horseradish.