Beetroot and horseradish cream.
Peel and grate a beetroot. Chop a small onion finely. Mix the two in a bowl with a dressing of olive oil, red wine vinegar and lemon juice. Add salt and pepper to taste.
Fold a tablespoon or two of horseradish cream and the same amount of sour cream through the beetroot and onion mixture.
Spoon generously onto thick slices of well-done rib roast, or porterhouse steak ... or roasted potatoes ... or in corned beef sandwiches on sourdough ...