Beetroot and potato puree

Serves:

Ingredients

• 1 medium beetroot
• 1 medium potato

Method

Wash the beetroot well and place in a pot of boiling water. Cook until soft, around 30 minutes. Beetroot is cooked when a skewer slides in easily.

Peel and dice potatoes and place in a small saucepan of boiling water. Cook until soft, around 10 minutes.

Peel or scrub away beetroot skin; it should come away easily.

Strain potatoes, reserving a little bit of water if required and place in a blender with the beetroot.

Puree until smooth.

Pierce the beetroot and place in a microwave-safe container with 2 tbsp of water.

Cook on HIGH for 6 minutes, rearrange, and cook for another 6 minutes or until soft.

Peel and dice the potatoes and place in a microwave-safe container. Cover with plastic wrap, leaving a corner uncovered to allow steam to escape. Cook for around 4 minutes or until soft.

Peel or scrub away beetroot skin; it should come away easily.

Place beetroot and potato in a blender and puree until smooth.

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Serving Suggestions

Note

• Beetroot has a lot of staying power so don’t be shocked if your baby’s poo is scarlet the day after eating this brightly coloured puree!
• Can be frozen for up to six weeks.
• This recipe was created by Belinda Graham for Kidspot.