Beet Stuffed Turkey Breast

• 1 beet diced
• 2 garlic cloves chopped
• 1 teaspoon capers
• olive oil to taste
• 1 teaspoon mustard
• fresh dill to taste
• 1/2 bunch cilantro chopped
• 1 turkey breast to be filled
• salt to taste
• pepper to taste
• ground mustard to taste
• 3 chives chopped
• raspberry vinaigrette to taste

1. Author s suggestion: Purchase the meat at a butcher, letting them know it is to be filled. Typically, they will make it into a pocket , which is perfect to fill with whatever you wish.
2. Preheat the oven to 200 degrees Celsius.
3. Combine the beet, garlic, capers, and olive oil in a wok or a frying pan and saute them well.
4. Add the mustard, dill, and cilantro and turn off the heat.
5. Stuff the turkey breast using a bit of cooking twine or toothpicks to close the pocket well so that they do not open during cooking. Place them in a cooking pan.
6. Season them with the salt, pepper, ground mustard, and a drizzle of olive oil.
7. Add the chives and sprinkle with the raspberry vinaigrette.
8. Bake them until the meat is cooked. Five minutes before turning off the oven, add a touch more vinaigrette and turn up the heat to broil so that it carmelizes.
9. Serve with basmati rice and granish with a few sprigs of fresh fennel.

garlic, capers, olive oil, mustard, dill, cilantro, turkey, salt, pepper, ground mustard, chives, raspberry vinaigrette

Taken from www.yummly.com/recipe/Beet-Stuffed-Turkey-Breast-682839 (may not work)