Beetroot croustades

Name: Beetroot croustades
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 24 servings
Ingredients: 2 bunched beetroot; 2 tbsp 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 grams 25g pack flat leaf parsley; 50 grams rahms mini croustades

Prep: 15 minsCook: 1 hr

Prep

15 mins

Cook

1 hr

Servings

Difficulty

Medium

Gluten-FreeVegetarianNut-FreeEgg-Free

(0)

These beetroot croustades are one of my favourite dinner party starters because they look incredibly impressive yet take just over an hour from start to finish. The earthy sweetness of roasted beetroot pairs beautifully with sharp horseradish cream and a hint of port wine, all served in crispy little pastry cases. Beetroot is wonderful for you too, packed with natural nitrates that support heart health and circulation. What I love most is how straightforward they are to pull together, especially since you can prep the beetroot ahead and simply assemble everything at the last minute. Your guests will be amazed, and you'll have barely spent any time in the kitchen.

Ella x

Ingredients

Servings:

2bunched beetroot(raw beetroot, scrubbed and trimmed)
2 tbsprich & fruity redcurrant sauce with ruby port
2 tbsporange juice
1 tbspessential olive oil
2 sprig/sthyme
1 tbspessential hot horseradish sauce
3 tbspbritish crème fraîche
25 grams25g pack flat leaf parsley(pack flat leaf parsley, 24 picked leaves to serve, the remainder finely chopped)
50 gramsrahms mini croustades

Detail level

Instructions

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.
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.
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).
4
About 1 hour before serving, mix the horseradish with the crème fraîche and season. Cover and chill.
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.

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