Raymond Blanc served up a tasty heritage beetroot salad with horseradish creme fraiche and salmon on Simply Raymond Blanc.

The ingredients are: 200g Hot smoked salmon.

For the beetroot salad: 480g Beetroot, baby, washed & trimmed (mix of red, candy and yellow), ½ Shallot, finely chopped, 2 tsp Balsamic vinegar, 8 years old, 2 tbsp Olive oil, extra virgin, 1 tbsp Water, 4 pinches Sea salt and 2 pinches Black pepper, freshly ground.

For the creme fraiche dressing: 100g Crème fraiche, 1tsp Horseradish, fresh, finely grated, pinches Sea salt, 1 pinch Cayenne pepper and 1 squeeze Lemon juice.

See recipes by Raymond in his book titled: Simply Raymond: Recipes from Home – INCLUDING RECIPES FROM THE ITV SERIES available from Amazon now.