Verrine Toute Rose - Gorgeous Quinoa and Beet Verrine

Ingredients

• 7 ounces red beets, cooked
• 4 slices smoked salmon
• 2/3 cup heavy cream, cold
• 1/2 cup quinoa
• 2 tablespoons chives, chopped
• 2 tablespoons parsley, chopped
• 1 spring onion
• 1/2 teaspoon horseradish, grated
• 4 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• sea salt
• pepper

Directions

1. 1

   Start by preparing the beet whipped cream. Purée half of the cooked beets with 1 Tbsp chives. Season with salt and pepper. Add the cream and strain to obtain a smooth texture. Pour in your siphon (if using) and place in the fridge for 2 hours minimum, lying horizontally. If you do not use a siphon, whip the cold cream firm and fold into the beet purée.

2. 2

   Cook the quinoa in salted boiling water until all liquid is absorbed (1 volume quinoa for 2 volume water). Let cool.

3. 3

   Dice 3.5 oz red beets and mix with the quinoa.

4. 4

   Add 1 chopped spring onion and 2 Tbsp chopped parsley adn 1 Tbsp chopped chives.

5. 5

   Prepare the dressing by mixing together 2 Tbsp olive oil with the juice of 1 lemon. Add to the quinoa and mix well. Season with salt and pepper, then place in the fridge until ready to assemble your dish.

6. 6

   Slice the smoked salmon thinly. Add the horseradish and the rest of the chives.

7. 7

   Divide the quinoa between the glasses.

8. 8

   Top with smoked salmon and place in the fridge until ready to serve.

9. 9

   When serving, top with the beet whipped cream. Decorate with chives and serve.