Cheese-Stuffed Beetroot with Grilled Langoustines
- 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.
- 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
In a large saucepan,boil beetroots in salted water for 30 minutes.
Preheat olive oil in a large nonstick skillet. Add boiled beetroots and roast for 15 minutes.
Remove beetroots from the heat,reserving olive oil. Set aside and allow to cool.
Peel roasted beetroots and make a hole in the middle of each beetroot. Stuff with crumbled goat's cheese.
In a saucepan,boil polenta in salted water for 10 minutes. Sauté spinach in reserved oil for 2 minutes.
Arrange spinach on the plates,place polenta on the spinach,then stuffed beetroot. Top with truffle oil.
Preheat oven to 445°F(220°C). Bake langoustines in preheated oven for 5-10 minutes.
Garnish stuffed beetroot plate with grilled langoustines. Top with basil leaves and serve immediately.