Carrot and Beetroot Purée


  • 1 carrot, peeled and chopped
  • 136g of beetroot, peeled and chopped
  • Baby’s milk (optional)


  1. Put the beetroot into a steamer over simmering water and cook for around 15 mins, add the carrot and cook for a further eight mins until both are tender.
  2. Blitz to a purée in a blender or mash with a fork if you want your baby to try lumpier food. Add a splash of milk (or water from the saucepan), if necessary, to create a smooth texture. You may need to scrape the sides of the bowl a few times while blitzing to get a smooth consistency throughout.
  3. Serve one portion and divide the rest between small containers or ice cube trays and freeze.

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