Sunday, 23 November 2014
Recipe: Bring beetroot into your toddler's diet
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)
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