Preheat the oven to 180C/350F/Gas 4.
Put the beetroots in a small roasting tray and toss with the olive oil, honey, a splash of water and the thyme.
Roast for 40-45 minutes, depending on size. When cold, peel and chop.
Mix the beetroot into the horseradish cream together with the shallot.
Add salt, freshly ground black pepper and parsley to taste.
Serve spread on oatcakes
2 medium beetroots
2 garlic cloves, crushed
1 tbsp olive oil
Sprig of thyme
1 tbsp shop bought creamed horseradish sauce
1 shallot, finely chopped
Salt and freshly ground black pepper
1tbsp fresh parsley chopped