Cheese-Stuffed Beetroot with Grilled Langoustines

2014-02-16
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 55m
  • Ready In : 1:05 h

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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.

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