Step 1

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.

Step 2

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.

Step 3

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).

Step 4

About 1 hour before serving, mix the horseradish with the crème fraîche and season. Cover and chill.

Step 5

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.