Cut carrots into slices and soften in the cream-water liquid. Add the vegetable bouillon powder, then mash, season heartily with pepper and salt.
Melt the agar-agar powder with the cold water and stir into the beetroot mixture, briefly bubbling it up repeatedly.
Line an oblong 20 cm terrine mold with plastic wrap, pour the mixture into it and smooth it out. Refrigerate for one night to firm up.
Mix all the ingredients for the salad dressing well and season heartily with the spices.
Cut the lettuce into bite-sized pieces and divide evenly among plates. Cut the terrine into 1.5 cm thick slices and arrange on the lettuce leaves. Spoon the salad dressing evenly over the top. Roast the pine nuts until they are finely fragrant and garnish the salad plates with them.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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