Verrine Toute Rose - Gorgeous Quinoa and Beet Verri

Name: Verrine Toute Rose - Gorgeous Quinoa and Beet Verrine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces red beets, cooked; 4 slices smoked salmon; ⅔ cup heavy cream, cold; ½ cup quinoa; 2 tablespoons chives, chopped; 2 tablespoons parsley, chopped; 1 spring onion; ½ teaspoon horseradish, grated; 4 tablespoons fresh lemon juice; 2 tablespoons olive oil; sea salt; pepper

Servings: persons

7 ounces red beets, cooked
4 slices smoked salmon
⅔ cup heavy cream, cold
½ cup quinoa
2 tablespoons chives, chopped
2 tablespoons parsley, chopped
1 spring onion
½ teaspoon horseradish, grated
4 tablespoons fresh lemon juice
2 tablespoons olive oil
sea salt
pepper

1
Start by preparing the beet whipped cream.
2
Puree half of the cooked beets with 1 Tbsp chives.
3
Season with salt and pepper.
4
Add the cream and strain to obtain a smooth texture.
5
Pour in your siphon (if using) and place in the fridge for 2 hours minimum, lying horizontally.
6
If you do not use a siphon, whip the cold cream firm and fold into the beet puree.
7
Cook the quinoa in salted boiling water until all liquid is absorbed (1 volume quinoa for 2 volume water).
8
Let cool.
9
Dice 3.5 oz red beets and mix with the quinoa.
10
Add 1 chopped spring onion and 2 Tbsp chopped parsley adn 1 Tbsp chopped chives.
11
Prepare the dressing by mixing together 2 Tbsp olive oil with the juice of 1 lemon.
12
Add to the quinoa and mix well.
13
Season with salt and pepper, then place in the fridge until ready to assemble your dish.
14
Slice the smoked salmon thinly.
15
Add the horseradish and the rest of the chives.
16
Divide the quinoa between the glasses.
17
Top with smoked salmon and place in the fridge until ready to serve.
18
When serving, top with the beet whipped cream.
19
Decorate with chives and serve.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 ounces red beets, cooked, 4 slices smoked salmon, ⅔ cup heavy cream, cold, ½ cup quinoa, and more.

Yes, Verrine Toute Rose - Gorgeous Quinoa and Beet Verrine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Verrine Toute Rose - Gorgeous Quinoa and Beet Verrine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions