Beetroot Yogurt Dip for Babies (8 months+)

groceryIngredients

• 1 small beetroot (about 80g), peeled and chopped
• 2 tbsp plain full-fat yogurt
• 1 tsp olive oil (optional, >6m)
• 1-2 tbsp water or milk to thin (as needed)

format_list_numberedPreparation

1. 1

   Steam or boil the beetroot until very soft and easily pierced with a fork.

2. 2

   Drain and let cool slightly, then transfer to a blender.

3. 3

   Add the yogurt and olive oil, then blend to a smooth purée.

4. 4

   Add water or milk as needed to reach a soft, spoonable consistency.

5. 5

   Cool to lukewarm before serving.

child_careServing by Age

Nutrition & Benefits