Quinoa Beet Verrine with Smoked Salmon

Beautiful amuse bouch: Quinoa Beet Verrine with Smoked Salmon

Beautiful looking, healthy (well, if you omit the cream), and very tasty Quinoa and Beet Verrine with Smoked Salmon. I stumbled across this recipe because I was looking for baby shower foods. This amuse turned out not only to be pretty and pink, it is a great combination of flavours and textures. I will certainly make it again.

The topping of pink whipped cream makes this amuse look gorgeous and adds a beautiful smooth texture. So if you are preparing this dish for a dinner party do add it. But this dish also tastes fabulous without the cream (my lunch the day after the party). If you then also omit the salmon, the quinoa “salad” makes a fabulous side for roast chicken (my dinner a couple nights later).


(Hardly adapted from the blog ‘La Tartine Gourmand’)
12-14 amuse bouche or 4 for lunch

200g (7 oz) red beets
6 slices (150g) smoked salmon
150ml (2/3 cup) whipping cream
200g (7 oz  / 1/2 cup) quinoa
3 tbsp chives
2 tbsp parsley
1 spring onion
1/2 tsp horseradish, grated  (I used some from a jar) (DE: Meerrettich, NL: mierikswortel)
Juice of 1 lemon (about 4 tbsp)
2 tbsp olive oil
Salt and pepper
Optional: a few sprigs of chives for decoration



  1. Pre-heat the oven to 190C (375F).
  2. Wash the beets. Place them in an aluminium foil parcel. Add a splash of olive oil. Close the parcel tightly. Cook the beets (20-) 60 minutes until they are tender. (The cooking time depends on the size and age of the beets.)
  3. Allow the beets to cool and remove the skins (wear gloves).
  1. Puree half the beets with 1 tbsp of the chives until very smooth. Season with salt and pepper.
  2. If using a siphon: add the cream to the beets. Strain through a sieve and pour into the siphon. Refrigerate horizontally for a minimum of two hours.
  3. If using a piping bag: whip the cream until stiff. Fold in the beet puree. Spoon into piping bag.(If you are making this dish ahead then prepare the cream not too long before serving.)
  1. Cook the quinoa in salted water. Allow to cool.
  2. Cut the remaining beets into very small dices. (Wear gloves).
  3. Chop spring onion, parsley and 1 tbsp chives.
  4. Mix lemon juice, oil, salt and pepper.
  5. Combine beets, herbs and dressing with quinoa.
  6. Refrigerate until you are ready to assemble the dish (can be made day ahead.)
  1. Cut the smoked salmon into thin slivers.
  2. Chop remaining 1 tbsp chives. Add to the salmon.
  3. Season with horseradish, salt and pepper. (Can be prepared a few hours or if necessary even a day ahead.)
  1. Top quinoa with salmon and then pipe on the beet cream.
  2. Decorate with chives.


Tips & Variations

  • Leave off the cream for a healthier dish and serve for lunch
  • Serve the quinoa without cream and salmon as a side dish for supper

Serve with

Other pink foods for a baby shower:


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