Mini Roast Beef, Beetroot Chutney and Horseradish Rolls

Beetroot Chutney

• 400 g cooked beetroot peeled, cut in pieces (3 cm)
• 100 g red onions quartered
• 180 g apples peeled, cored and quartered
• 200 g soft brown sugar
• 100 g red wine vinegar
• 120 g balsamic vinegar

Horseradish Cream

• 60 g crème fraîche
• 50 g mayonnaise
• ½ Tbsp creamed horseradish
• ¼ tsp fine sea salt
• 1 pinch ground black pepper
• 12 slider buns
• 6 slices roast beef halved
• 50 g rocket leaves