James Martin served up a tasty beetroot salad with creme fraiche, elderflower cordial and freeze dried beetroot on James Martin’s Saturday Morning.

The ingredients are: 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 and A few micro sorrel leaves.

See recipes by James in his book titled: Cheese: 100 Ultimate Recipes For Cheese Lovers available from Amazon now.