Roasted Beetroot Puree

Ingredients

• 2 medium beetroots (about 250g)
• 3–4 tablespoons water

Method

1. 01

   Preheat the oven to 200°C (400°F). Wash and scrub the beets well.

2. 02

   Wrap each beet individually in aluminium foil and place on a baking tray. Roast for 40–45 minutes until a knife slides in easily.

3. 03

   Remove from the oven and allow to cool. Once cool enough to handle, peel the skins off using your fingers or a paper towel — they should slip off easily.

4. 04

   Cut the peeled beets into chunks and transfer to a blender or food processor.

5. 05

   Blend with 3–4 tablespoons of water until completely smooth and velvety. The natural sweetness of roasted beet makes this a baby favourite.

How to offer

Serve on a preloaded spoon. Note that beet may cause pink or red stools — this is normal and harmless.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 2 months.

Nutrition note

It has antioxidants and is an excellent source of minerals like potassium, copper, and iron as well as B vitamins. Uncooked beets can soften stool, however cooked beets can bind it. Additionally, beets include phenols, carotenoids, and numerous other plant components that promote cellular health and function as antioxidants.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer