Stuffed Squid with Beet

For the stuffed squid with beet, boil the beet for about 25 minutes in salted water with a little cumin until firm to the bite.

Remove the skin from the beet, preferably wearing gloves. Leave to cool and cut into thin slices.

Clean the squid tubes and cut them into strips about 4 cm long. Put them in a baking dish with walnut oil and finely chopped garlic. Pour some lemon juice over them and add a little water.

Season with a little salt and place in a covered oven at 200°C for about 15 minutes. Then remove from the brine, let it get cold and rub again with walnut oil. Fill with a strip of goat cheese and close with toothpicks.

Mix a dressing of nut puree, white balsamic, lemon, salt, pepper, honey and 3 tablespoons of water. Add the chopped parsley.

Cut the pear into wedges. For the onion, first clip off the small onion heads, peel and cut into fine rings, then cut the style of the onion into fine rings as well.

Arrange a bed of arugula. Arrange the pears, beet and squid tubes on the bed. Sprinkle with lightly toasted pine nuts.

Drizzle spoonfuls of the dressing. Then garnish the stuffed squid with the onions and serve.

Preparation Tip:

A Krombacher Weizenbier Hell goes wonderfully with the stuffed squid.

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