Cover the inside of a terrine with cling film and cool. Soften the gelatine in cold water. Blanche the diced vegetables, strain, run under cold water and let dry well. Heat the clear soup, add the pressed out gelatine and let all cool down a bit. Cut the boiled beef in 4mm thin slices. Put the diced vegetables, leek and horseradish into the soup. Season with salt and pepper. Pour some of it in the form, add a layer of beef and cover with soup. Repeat this process until all is used up. Chill for at least 4 hours. For the vinaigrette chop the boiled scarlet runner beans and the spring onion, combine with the rest of the ingredients and season to taste. Shortly before serving take the form out of the fridge, turn over on a plate, portion it and serve with the scarlet runner bean vinaigrette. Tip: Fresh Styrian Pumpkin Seed Oil P.G.I. bread goes very will with this dish.