For the dressing cut the beetroot into small pieces. Finely puree mayonnaise, creamed horseradish, beetroot and olive oil in a tall mixing bowl, season to taste with salt and pepper. Put the dressing in a cool place.
Peel onion and cut into small cubes. Soak toast in cold water for about 5 minutes. Knead minced meat, diced onion, egg, expressed toast and mustard and season with salt, pepper and paprika.
Form 12 small chopping patties (approx. 8 cm Ø) from the chopping mass.
Put the bacon in a warm pan, heat it up and let it crisp in it while turning. Remove, drain on kitchen paper and cut in half. Heat the oil in the pan. Fry the patties for about 8 minutes, turning them over.
Remove and keep warm.
Wash, quarter and core the apple. Cut or slice apple quarters into small sticks. Sprinkle with 1 tablespoon lemon juice. Wash iceberg lettuce leaves, shake dry and pluck into 12 pieces
Wash, quarter and core the apple. Cut or slice apple quarters into small sticks. Sprinkle with 1 tablespoon lemon juice. Wash iceberg lettuce leaves, shake dry and pluck into 12 pieces
Halve the mini bread roll horizontally. Pour 1 teaspoon of dressing on the bottom. Cover one after the other with salad, apple, minced patty and bacon. Add another 1 tsp. of dressing to the bacon and finish with the top of the roll. Fasten with a wooden skewer and serve immediately. Add the rest of the dressing
Halve the mini bread roll horizontally. Pour 1 teaspoon of dressing on the bottom. Cover one after the other with salad, apple, minced patty and bacon. Add another 1 tsp. of dressing to the bacon and finish with the top of the roll.
Fix with a wooden skewer and serve immediately. Add the remaining dressing.