Bake the beetroot rather than boiling it and the apple stops being a corrective and starts being the point — boiled beetroot is watery and needs the acid, baked beetroot only wants it. Grate both coarsely and eat it within the hour.
The method above is what decides the dish, not a step-by-step recipe. The link runs a web search on the name: this page has no vetted sources of its own, and will not invent any.