Beetroot Verins with Quinoa and Lightly Salted Salmon

A very unusual appetizer or salad. Call it what you want, this will not make it less tasty.

Ingredients

• beets 2 pcs.
• lightly salted salmon 200 g
• quinoa 200 g
• green onions 2 tbsp
• horseradish table 0.5 tsp
• lemon juice 1 pc.
• garlic 2
• yogurt 200 g
• vegetable oil 2 tablespoons
• salt and pepper 1 pinch (s)

Directions

1. Boil the beets. Clear. Cut one into small cubes
2. In a separate bowl, combine olive oil, lemon juice, salt, pepper and chopped green onions. Mix everything well.
3. In a deep bowl, combine the quinoa, beetroot and onion dressing. Stir gently with a fork
4. Cut the salmon into small cubes, add horseradish and chopped garlic clove, mix.
5. For BEET MOUSSE: use a blender to punch the remaining beets with yogurt and a clove of garlic, add salt and pepper to taste. Arrange in glasses in layers: Beet salad with quinoa, fish, lettuce, fish and a finishing layer of beet mousse. Garnish the verrines with white yogurt and serve