Amaranth & Beetroot

Ingredients

• 1/4 cup amaranth
• 1 cup water
• 1 small beetroot peeled and cubed

Method

1. 01

   Peel and cube raw beetroot. Steam for 20–25 minutes until completely tender when pierced with a fork.

2. 02

   Meanwhile, rinse amaranth and cook in 1 cup of water over medium heat, simmering for 20 minutes until porridge-like.

3. 03

   Blend the cooked beetroot with a little water until smooth.

4. 04

   Stir beetroot puree into the cooked amaranth. Mix well and add water to adjust consistency. Serve warm. Note: beet may cause pink-tinted nappies which is normal.

How to offer

Serve warm. The vibrant purple-pink colour makes this a visually exciting meal for babies.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 1 month.