Beetroot verrine with whipped cream with walnuts

Beetroot verrine with walnut whipped cream recipe

A new beetroot recipe in a verrine, I had a tasting at home with a VIP party. I prepared these verrines differently, a whipped cream with a great nutty flavor, the only inconvenience is that you have to make the cream the day before so that it is very cold. I really like this kind of verrine, people often discover it and its always surprised by the flavor and the look of this beetroot verrine with whipped cream and nuts. A verrine high in flavor and color, on a tray it has a nice effect. We eat red beets at home all year round, but I like the one from the garden that I cook in aluminum in the oven, they still have a particular flavor, after two to three hours of cooking, test after you do not never change cooking again, you’ll love this easy beetroot verrine with nut whipped cream recipe.

Beetroot verrine with walnut whipped cream recipe for 8 small verrines
Ingredients :

  • 0.500 kg of raw beet
  • 2 drops of Tabasco
  • 1 clove of garlic
  • ½ tablespoon of balsamic vinegar
  • 15 cl of liquid cream
  • 50 g walnut kernels
  • 1 teaspoon of Sichuan pepper
  • 1 tablespoon of olive oil
  • 2 sprig of thyme
  • Salt and pepper


  1. Peel the garlic clove.
  2. The day before, heat the cream with the walnut kernels and the clove of garlic, stopped in the first broth.
  3. Leave to infuse for 30 minutes.
  4. Mix the cream with the nuts.
  5. Refrigerate overnight.
  6. Make curls with aluminum foil with shiny sides on the inside.
  7. Salt and pepper
  8. Pour in the olive oil and thyme.
  9. Close the straw hut.
  10. Bake at 180 ° for 2 hours.
  11. Let cool and peel the beets.
  12. The next day, peel and cut the beets.
  13. Whip the whipped cream.
  14. Blend the beets and vinegar in a blender.
  15. Mix ¾ of the whipped cream with the beetroot mixture.
  16. Taste, adjust the seasoning, salt and pepper.
  17. Pour into the verrines without touching the edges.
  18. Add the whipped cream in each verrine to the pocket.
  19. Pound the pepper in a mortar and add a little pepper to each verrine.

Preparation time: 40 minutes
Cooking time: 5 minutes
Number of people: 8 verrines
4 star rating: 1 review

Oil the beetsClose the aluminum foilAssemble the whipped creamIncorporate the beetroot into the whipped creamZoom

What wine to drink with: Beetroot verrine with walnut whipped cream

My favorite wine for this Pinot noir recipe from the Clos du rois de Coulanges la Vineuse Grape varieties: Pinot noir
Temperature between 16 ° and 17 °

Partnership with Clos du Roi in Coulanges la Vilneuse in Yonne
A thought to all those connected from France or abroad in love with French cuisine and these wines, here is a great opportunity for you to buy a quality wine, without any risk, to accompany my recipe for Beetroot Verrine red with walnut whipped cream. I selected this Coulanges la Vineuse wine, a Pinot noir from the Clos du Roi estate after tasting it, I really enjoyed this wine. In addition, very nice memories of the telephone contacts with Magali and Arnaud, passionate winegrowers.


Bourgogne Rouge Coulanges la Vineuse Pinot noir 2014
These reds, made from the Pinot noir grape, develop real personalities, and their fruity aromas of cherry, strawberry and blackcurrant. With its ruby red color, limpid, its fine and subtle nose, Pinot Noir expresses itself in great finesse. It can be enjoyed now to enjoy all its freshness, it will improve again between 3 and 7 years. </p

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