Beetroot croustades

Name: Beetroot croustades
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 24
Ingredients: 2 raw beetroot, scrubbed and trimmed; 2 tbsp Waitrose Rich & Fruity Redcurrant Sauce With Ruby Port; 2 tbsp orange juice; 1 tbsp Essential Olive Oil; 2 sprig/s thyme; 1 tbsp Essential Hot Horseradish Sauce; 3 tbsp British crème fraîche; 25 g pack flat leaf parsley, 24 picked leaves to serve, the remainder finely chopped; 50 g pack Rahms Mini Croustades

These dainty hot canapés are perfect as nibbles or a starter with drinks, and a great vegetarian choice.

4.5 out of 5 stars(2) Rate this recipe

Vegetarian

Makes24
CourseStarter
Prepare15 mins
Cook1 hr
Total time1 hr 15 mins
Pluscooling

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2 raw beetroot, scrubbed and trimmed
2 tbsp Waitrose Rich & Fruity Redcurrant Sauce With Ruby Port
2 tbsp orange juice
1 tbsp Essential Olive Oil
2 sprig/s thyme
1 tbsp Essential Hot Horseradish Sauce
3 tbsp British crème fraîche
25g pack flat leaf parsley, 24 picked leaves to serve, the remainder finely chopped
50g pack Rahms Mini Croustades

Preheat the oven to 200ºC, gas mark 6. Place a large piece of foil into a roasting tin and top with a sheet of baking parchment of the same size. Place the beetroot in the centre.
Add the redcurrant sauce, orange juice, oil, thyme and some seasoning. Gather up the parchment and foil, then squeeze together to make a tightly sealed parcel. Bake in the oven for 1 hour or until the beetroot is tender. Leave to cool completely in the parcel.
Remove the skin from the cooled beetroot with a vegetable peeler, then finely dice the flesh and place in a bowl with the cooking juices. Cover and chill until needed (up to 3 days ahead).
About 1 hour before serving, mix the horseradish with the crème fraîche and season. Cover and chill.
To assemble, gently warm the diced beetroot and juices in a small pan. Remove from the heat and stir in the chopped parsley. Heat the croustades according to pack instructions. Spoon the beetroot into the croustades, draining off any cooking juices, and top with a little horseradish crème fraîche and a parsley leaf. Serve immediately.

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