Instructions

1. Line a fine-mesh strainer with 3 layers of cheesecloth. Place strainer over a bowl, ensuring it does not touch bottom of bowl. Set aside.
2. In a medium bowl, whisk yogurt, horseradish and mustard. Pour mixture into lined strainer. Cover with plastic wrap and let strain in refrigerator for at least 5 hours and up to 12 hours.
3. With oven rack in middle position, preheat oven to 425 F (220 C).
4. Place each beet on a piece of foil. Pour 1 tbsp (15 ml) water over each beet before sealing foil tightly and placing each parcel on a baking sheet. Bake until beets can be easily pierced with a knife, 40 to 55 minutes. Open packets and let beets cool at room temperature until they can be easily handled.
5. Peel orange with a vegetable peeler to get thick strips of orange peel, taking care not to get too much white pith. Julienne peel strips and set aside. Juice peeled orange into a small saucepan.
6. Bring orange juice to a boil over high heat. Stir in currants, then remove from heat and set aside to allow currants to cool to room temperature.
7. Peel beets and dice small. Place in a medium bowl and add soaked currants (along with any extra orange juice in pan), julienned orange peel and nuts, if desired. Season with salt.
8. When ready to serve, place strained yogurt in a serving bowl, beet and currant mixture in a second bowl, crackers in a third and dill fronds in a fourth. Let guests assemble their own canapé by spreading a little yogurt on a cracker, topping with beet and currant mixture and garnishing with a sprig or two of dill. Enjoy immediately.