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
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