Cook the beetroot in boiling salted water until soft, about 40 minutes, depending on size. Drain and rinse with cold water. When cool enough to handle, peel and cut into cubes.
Heat the tablespoon oil in a frypan and briefly fry the smoked tofu. In a bowl, combine the tofu, beetroot and apple.
Make the dressing by combining the yoghurt, horseradish and maple syrup in a small bowl. Season with salt and freshly ground pepper to taste. Pour over the beetroot mix and allow to sit for 15 minutes before serving.