If boiling beetroots from fresh, please cook them with the skin, whisker and trimmed stem left on as, if cooked peeled, they will lose both colour and flavour.
Preheat the oven to 170°C/fan 150°C/gas 3½.
Toss the beetroots in the rapeseed oil and roast them in the oven for 45 minutes–1 hour, or until tender.
In the meantime, in a pan over gentle heat, collapse 200g of the blackcurrants with a little sugar, the vinegar and 3 tablespoons cold water for around 5 minutes, until totally softened. Pass through a sieve, pushing with the back of a ladle to extract as much of the purée as possible. Allow to cool. It should not be watery but should rather be a smooth, loose-ish purée.
When the beetroots are done, allow them to cool for 10 minutes, until just warm, and peel. Toss them in a salad bowl with the mustard and olive oil.
Drizzle over the blackcurrant purée and scatter a few of the remaining whole blackcurrants here and there. Sprinkle over the herbs.
This is delicious eaten with duck or more simply with a very fresh, rindless, tangy soft sheep’s cheese.