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.