This vibrant roasted beet salad was created by James Martin on his Saturday Morning show, featuring sweet, earthy beets paired with creamy elderflower-infused sour cream. Finished with crisp salad leaves, a drizzle of French dressing, and a sprinkle of rich beetroot pieces, it’s packed with flavour and colour—made even better with JUX freeze-dried ingredients!
INGREDIENTS (Serves 2)
- 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
- Mix the hung sour cream and elderflower together. Then spoon a quenelle onto the plates.
- Place 3tbsp of the JUX Beetroot Pieces into a small food processor and blitz to form a powder.
- Quarter the roasted beetroots and pop on the plate.
- Sprinkle the plate with the beetroot powder, followed by the remaining JUX Beetroot Pieces and dot with beetroot gel.
- Dress with salad leaves, spoon over the French dressing and finish with micro sorrel leaves.
