Beetroot and Goat’s Cheese (PKP 4.8L & 5.7L)
Beetroot can take a long time to roast in the oven but you can cut this to minutes in the PKP.
Paired with goat's cheese, beetroot makes a wonderful side dish. You can even bulk this recipe up by serving with rice and salad.
1 tbsp olive oil or salad dressing
6 small beetroot, trimmed and washed
150g goat’s cheese, cut in to 1cm cubes
2 tbsp parsley, chopped
Add the water, put the steamer tray in and place the whole unpeeled beetroot on top.
Put the lid on and close the pressure valve then select the STEAM function and adjust the time to 15 minutes.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.
Use a sharp knife to test the beetroot is cooked and if still slightly hard repeat step 2 and adjust the time to 3 minutes.
Mix with the goat's cheese and serve, scattered with parsley and a little salad dressing.