Beet, grapefruit, and orange juices simmer with agave and agar until they set into jewel-toned molds, each terrine unmolded and finished with sour cream, chives, and delicate micro-greens.
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In 2 1/2 quart saucepan, combine grapefruit, orange, and beet juices with agave. Cover pan and bring to .
Reduce heat to and add agar powder, stirring continuously for 5-10 minutes or until agar is dissolved. Add salt and stir to combine.
Pour 1/2 cup of mixture into each ramekin. Refrigerate until mixture sets, about 20 minutes . Using small offset spatula, carefully remove terrine from ramekin mold.
Top each terrine with dollop of sour cream, chives and micro-greens.
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