BEETROOT FOAM

Mix all ingredients well and strain through a funnel and sieve into a 0.5L whipper.

Screw on one iSi gas charger, shake vigorously, and the soft salad topping is ready.

Due to the combination of the earthiness of the beetroot and the acidity of the quark, this beetroot foam is suitable for much more than just salad.

Here are the best combinations for this beetroot foam:

As a topping for salads
This foam is the perfect partner for a beetroot salad. It tastes particularly good if you add some goat cheese (Chèvre) or feta and roasted walnuts. The foam adds an airy component to the otherwise rather heavy salad. 

Fish
With fish dishes Beetroot and fish are a classic gourmet combination. The foam goes excellently with cured salmon or trout, as the earthiness contrasts wonderfully with the fatty fish. This beetroot foam also pairs perfectly with scallops, as it highlights the sweetness of the shellfish without dominating it.

As an appetizer
This foam can be served in small glasses as a starter. For this, layer it over an apple-horseradish tartare. The acidity of the apple and the spiciness of the horseradish harmonize perfectly with the mild cream-quark foam.

With game and meat
Beetroot is the classic side dish for autumnal dishes such as saddle of venison or venison pepper stew. A dollop of beetroot foam on the plate not only looks great in terms of color but also brings freshness to heavy sauces. For a beef carpaccio, you can also garnish the meat with small foam dots instead of the classic oil.