Beetroot Salad

Roasted beets combine with creamy, elderflower-infused sour cream in this stunning salad. Topped with crisp salad leaves, French dressing, and a dusting of rich beetroot powder — it’s fresh, flavoursome, and packed with colour. James used freeze dried food from Jux Food!
James Martin's Saturday Morning | Light Bites | Main Courses | Salads
2

Ingredients

  • 200ml sour cream or crème fraiche, hung in muslin in the fridge overnight
  • 1 tbsp elderflower
  • 4 beetroots, roasted
  • Mix of salad leaves
  • 2 tbsp French dressing
  • 5 tbsp JUX Beetroot Pieces
  • 1 tbsp beetroot powder, (made using JUX Beetroot Pieces, see method)
  • 1 tbsp beetroot gel
  • A few micro sorrel leaves

Method

Print Recipe
  1. Mix the hung sour cream and elderflower together. Then spoon a quenelle onto the plates.
  2. Place 3tbsp of the JUX Beetroot Pieces into a small food processor and blitz to form a powder.
  3. Quarter the roasted beetroots and pop on the plate.
  4. Sprinkle the plate with the beetroot powder, followed by the remaining JUX Beetroot Pieces and dot with beetroot gel.
  5. Dress with salad leaves, spoon over the French dressing and finish with micro sorrel leaves.

Ingredients

  • 200ml sour cream or crème fraiche, hung in muslin in the fridge overnight
  • 1 tbsp elderflower
  • 4 beetroots, roasted
  • Mix of salad leaves
  • 2 tbsp French dressing
  • 5 tbsp JUX Beetroot Pieces
  • 1 tbsp beetroot powder, (made using JUX Beetroot Pieces, see method)
  • 1 tbsp beetroot gel
  • A few micro sorrel leaves

Method

  1. Mix the hung sour cream and elderflower together. Then spoon a quenelle onto the plates.
  2. Place 3tbsp of the JUX Beetroot Pieces into a small food processor and blitz to form a powder.
  3. Quarter the roasted beetroots and pop on the plate.
  4. Sprinkle the plate with the beetroot powder, followed by the remaining JUX Beetroot Pieces and dot with beetroot gel.
  5. Dress with salad leaves, spoon over the French dressing and finish with micro sorrel leaves.

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