Roast Beef Fillet With Raw Beetroot Salad

¼ CUP (60ML) APPLE CIDER VINEGAR 1 TABLESPOON HONEY SEA SALT AND CRACKED BLACK PEPPER 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL 1 TABLESPOON GRATED FRESH HORSERADISH+ 1 CLOVE GARLIC, CRUSHED 800G BEEF EYE FILLET, TRIMMED AND TIED 3 BUNCHES HEIRLOOM AND TARGET BEETROOT, SCRUBBED AND THINLY SLICED 3 CUPS (45G) WATERCRESS 50G MARINATED PERSIAN FETA 2 TABLESPOONS FINELY CHOPPED CHIVES Method: Preheat oven to 200°C (400°F). To make the dressing, place the vinegar, honey, salt, pepper and half the oil...