Minced beef blends smoothly with cooked beetroot and soft potato for a naturally pink savoury mash. Using already cooked beetroot makes the cooking sequence clearer; raw beetroot would require additional preparation time.
Peel and dice the potato and cook in water until the thickest piece crushes easily with a fork. Dice the fully cooked peeled beetroot; if starting from raw beetroot, cook it separately until tender before measuring it for this recipe.
Cook minced beef in a separate pan, breaking up clumps, until a food thermometer reads at least 71°C (160°F) throughout.
Combine beef, tender potato and cooked beetroot. Blend or mash very finely with safe water until moist and spoonable, without dense beef pieces or hard vegetables. Stir in olive oil if using, and cool before serving.
Blend smooth or mash to a soft, moist texture with no firm beetroot, potato or meat clumps. Offer on a spoon and match texture to your baby's current feeding abilities.
This recipe is listed for 7m+, so the 6m+ field does not recommend serving it earlier. Within the listed age range and when your baby can manage the texture, blend to a smooth moist purée only if appropriate for the child's feeding stage.
Serve a moist, soft mash without firm chunks or dense clumps of mince.
Plain beef, beetroot and potato do not intentionally include a major allergen. Check any optional broth or prepared beetroot product for added ingredients.
Cool untouched cooked mash promptly, refrigerate covered and use within 2 days. Reheat once until steaming hot throughout, stir and cool before serving; discard leftovers from baby's feeding bowl.
Cool untouched cooked mash promptly, refrigerate covered and use within 2 days. Reheat once until steaming hot throughout, stir and cool before serving; discard leftovers from baby's feeding bowl.
This guide is informed by current guidelines from leading health organizations:
