Beetroot Salad - James Martin Chef

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
• 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.