Roll tartar with beet salad

Wash apple and remove with apple core clock house. Cut apple into 4 slices. Drain the beetroot and keep 8 nice slices apart. Cut rest small.

Heat 1 tbsp casserole in frying pan and bake apple slices. Remove from pan, add leftover butter and fry tarttails on both sides for about 3 minutes. Add salt and pepper to taste.

Bake bacon in a dry frying pan. Slice iceberg lettuce and mix with chopped red beet and blue cheese dressing. Put apple slices back in pan last minute.

Lay on apple beetroot, slice of bacon, tartar, slice of beetroot, bacon and finish with slice of cheese. Let cheese melt with lid on pan.

Cut up a sandwich and place a tartlet on the bottom. Cover with top of the roll and stick with picks if necessary. Serve beet salad with it.