Place the beetroot in a roasting tin and combine with the onion, garlic, oil, vinegar, salt and pepper. Mix well to make sure everything is completely coated, then cover the tin. Bake in the oven at 175°C for approx. 45 min. or until the beetroot is tender. Let the beetroot cool for a few minutes, then stir in the quinoa to soak up the beetroot juice and marinade. Season to taste with salt and pepper and possibly a little extra vinegar. Meanwhile, cook the red quinoa in salted water with cinnamon and garlic. Drain off the water and let the quinoa cool. Whip the cream and combine with A-38, chopped mint leaves, salt and pepper. Arrange the salad in a dish. Drizzle with the mint cream and garnish with fresh mint. Can be served with brined duck legs. Pick off the meat in large pieces and integrate into the salad.