Rinse the beetroot and cook in boiling water for about 40 minutes. In the meantime, wash and clean the salad and pat dry. Peel and finely chop the onion. Mix horseradish and cream cheese.
Beat the oil into the lemon juice, season with salt, pepper and 1 pinch of sugar. Drain the beetroot, rinse with cold water and peel. Cut the beetroot into slices. Mix salad and onion with the vinaigrette.
Arrange on a plate. Spread beetroot over it. Prick the dumplings out of the cream cheese mixture with 2 tablespoons and place on the salad. Sprinkle with coarse pepper. Serve the salad immediately. Serve with farmhouse bread (ask the baker for lactose-free variety).