en
Beet & Goat Cheese Purée
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Preparation time
5 min
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Cooking time
24 min
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Portion size
150 g
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Season
Sping
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Ingredient list
74 Oz of beetroot
10.6 Oz of quinoa
10.6 Oz of goat's cheese
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Age
13 to 24 months
Step by step recipe
- Place the quinoa in the pasta/rice cooker with 45ml of water.
- Put water in tank 3 and start cooking.
- Cut the beets into 1-inch cubes.
- Place the beetroot into the blending bowl.
- Place the goat's cheese into the blending bowl.
- Place the quinoa into the blending bowl.
- Blend the bowl content until you obtain the desired consistency.
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