Quinoa And Beet Verrine

Directions

1. 1
   Start by preparing the beet whipped cream . Purée 3.5 oz 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.