Cheese-Stuffed Beetroot with Grilled Langoustines

2020-02-16
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 55m
  • Ready In: 1:05 h

Blogger and food creator. My dream..

More From This Chef »
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 1
Rate this recipe

fork fork fork fork fork

1 People rated this recipe

Related Recipes:
  • Air fryer shrimp scampi recipe. This is the best recipe for shrimp scampi that you'll ever taste. It's quick and easy to make, and it tastes like it took hours. #airfryer #dinner #seafood #pasta #shrimp #scampi #homemade

    Air Fryer Shrimp Scampi Recipe

  • Air fryer Indian samosa recipe. If you are looking for an easy way to make healthy foods, then this is the perfect article for you. #airfryer #samosa #appetizer #dinner #homemade #indian

    Air Fryer Indian Samosa Recipe

  • Air fryer roast chicken recipe. Need a faster, easier way to make a roast chicken? Try this air fryer recipe. It's crispy, crunchy, and delicious with only 5 minutes of prep time! #airfryer #chicken #dinner #roast #recipes #food #lunch

    Air Fryer Roast Chicken Recipe

  • Slow cooker hamburger soup recipe. This easy hamburger soup is a healthy, hearty meal that's perfect for a cold day. #slowcooker #crockpot #soup #dinner #hamburger #beef #vegetables

    Slow Cooker Hamburger Soup Recipe

  • Instant pot Korean bibimbap recipe.Korean bibimbap recipe in an instant pot. This quick and easy rice bowl is made with a mix of brown rice, vegetables, and beef. #instantp[ot #pressurecooker #korean #dinner #rice #bibimbap

    Instant Pot Korean Bibimbap Recipe

Cheese-stuffed beetroot with grilled langoustines. Fried cheesy beetroot served with grilled langoustines.Delicious.

Ingredients

  • 12 baby beetroots
  • 5 oz (150 g) goat's cheese,crumbled
  • 8 oz (240 g) polenta
  • 1 oz (30 ml) truffle oil
  • 6 langoustines
  • basil leaves,for garnish

Method

Step 1

In a large saucepan,boil beetroots in salted water for 30 minutes.

Step 2

Preheat olive oil in a large nonstick skillet. Add boiled beetroots and roast for 15 minutes.

Step 3

Remove beetroots from the heat,reserving olive oil. Set aside and allow to cool.

Step 4

Peel roasted beetroots and make a hole in the middle of each beetroot. Stuff with crumbled goat's cheese.

Step 5

In a saucepan,boil polenta in salted water for 10 minutes. Sauté spinach in reserved oil for 2 minutes.

Step 6

Arrange spinach on the plates,place polenta on the spinach,then stuffed beetroot. Top with truffle oil.

Step 7

Preheat oven to 445°F(220°C). Bake langoustines in preheated oven for 5-10 minutes.

Step 8

Garnish stuffed beetroot plate with grilled langoustines. Top with basil leaves and serve immediately.

cheese-stuffed beetroots with grilled langoustines

Leave a Reply

Your email address will not be published. Required fields are marked *

0 Shares
217 views
Share via
Copy link
Powered by Social Snap