1) Preheat a medium size pan over medium-high heat with 45ml of extra-virgin olive oil. Once you see the oil ripple in the pan add the grated beetroot, season with some salt and pepper and cook stirring every now and then until they are tender, about 5 minutes.
2) Transfer the beetroot to a bowl and let them cool down a bit. Add the mustard and the vinegar to the beetroot.
3) Whisk in the remaining extra-virgin olive oil in a slow and steady stream. Add the fresh dill, radishes, shredded cabbage, sliced spring onions and relish and toss to combine, taste and adjust seasoning with salt and pepper.
4) Serve now or the next day.