Method

Place all the seeds and spices in a muslin bag and secure with a piece of string.
Place the spice bag and all the ingredients except the radish in a saucepan, fit the lid and simmer until the beetroot is just tender. Remove the beetroot and cook the liquid until it starts to thicken. Remove the spice bag and squeeze all the liquid from it, pour the pickle over the beetroot, add the horseradish and refrigerate.

Recipe courtesy of Chris Erasmus, chef at Foliage.