Recipe: Bring beetroot into your toddler's diet

beetroot-436

Peel and rinse the cooked beet. Cut off a piece and finely dice – you'll want 11⁄2 teaspoons. Place the diced beet in a bowl.


Cut the remaining beet into larger pieces and blend with the formula until smooth. Pour half into a bowl. Cover with plastic wrap and chill. Freeze the other half.

Add extra flavour with fromage frais and chives.

Rinse and finely chop the chive sprig. Mix three-quarters of it with the fromage blanc.

Dip a spoon into hot water and shape a scoop of the fromage frais. Place it carefully on the bowl of soup and sprinkle with the remaining chives and a little of the diced beet.

Add extra texture with some black grapes.

Wash the grapes. With the tip of a small, sharp knife, remove the skin and seeds. Cut five grapes into small pieces, enough to fill about two teaspoons. Set aside. Blend remaining grapes with some beet soup.

Pour in a bowl; sprinkle with the pieces of grapes and a little diced beet.

 

From 10 months

150g cooked beet

150ml formula (or expressed milk)

1 chive sprig

2 tsp semi-skimmed fromage frais, unsalted ricotta, or plain yogurt

10 black grapes (Alain prefers Muscat grapes)

TOP TIP

Beetroots contain a red pigment called betacyanin. So don't worry if baby's nappies are reddish – there's no danger at all.


Recipe from Cooking for Kids by Alain Ducasse
(£15.95, Rizzoli International Publications)

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