Name: Colorful Beetroot and Sweet Potato Purée for Babies
Total time: 25 min
Yield: 4

This colorful winter dish offers a pleasant natural sweetness from the sweet potato, which many children enjoy. The bright color often sparks little ones' curiosity and invites them to taste. Beetroot provides valuable nutrients for the colder months and brings a beautiful variety to the spoon. The purée is velvety smooth, easy to digest, and ideal for those early flavor experiences.

Ingredients

100 g sweet potato (peeled)
100 g fresh beetroot (peeled, organic if possible)
1 tbsp high-quality weaning oil (like rapeseed oil or canola oil)
A little water for boiling

Preparation

Peel the sweet potato and beetroot, then cut them into small, even cubes. This ensures both vegetables cook thoroughly at the same time.
Place the diced vegetables in a small pot and cover them with a little water. Bring the water to a boil, then reduce the heat and let it simmer gently for about 15 minutes until soft.
Drain the cooking water, but keep a little bit of the liquid aside in a cup. Place the cooked vegetables and the oil into a tall blending jug.
Blend everything very finely with an immersion blender until completely smooth and lump-free. Add the reserved cooking water one spoon at a time if needed, until you reach a velvety consistency.
Allow the purée to cool down well before feeding. Always test the temperature on the back of your hand before offering your child the first spoonful.

Variations and Tips

Storage: The purée can be stored in an airtight container in the fridge for up to two days.
Freezing: You can easily freeze the purée in ice cube trays and thaw individual portions as needed.
Fruity Variation: If your child is already used to apples, you can boil a small piece of mild apple alongside the vegetables. This adds a lovely fruity note.
For the family: Parents can roast the remaining beetroot and sweet potato in the oven, adding some feta cheese and fresh herbs for a delicious side dish.

Allergy and Safety Information

Always introduce new ingredients one at a time and in small amounts. This allows you to gently observe how your child reacts to the new food. The three-day rule is a helpful way to track any possible reactions. Milk remains the main source of nutrition during this phase, while the purée serves as a gentle addition.

This recipe is free from the main EU14 allergens. If you have any questions or concerns about starting solid foods, please consult your pediatrician.

Nutritional Information

Beetroot and sweet potato are wonderful sources of important vitamins and minerals. The sweet potato provides plenty of beta-carotene, while beetroot contains valuable iron and folic acid. The added oil helps the body absorb these fat-soluble vitamins effectively.

Preparation

Peel the sweet potato and beetroot, then cut them into small, even cubes. This ensures both vegetables cook thoroughly at the same time.

Place the diced vegetables in a small pot and cover them with a little water. Bring the water to a boil, then reduce the heat and let it simmer gently for about 15 minutes until soft.

Drain the cooking water, but keep a little bit of the liquid aside in a cup. Place the cooked vegetables and the oil into a tall blending jug.

Blend everything very finely with an immersion blender until completely smooth and lump-free. Add the reserved cooking water one spoon at a time if needed, until you reach a velvety consistency.

Allow the purée to cool down well before feeding. Always test the temperature on the back of your hand before offering your child the first spoonful.

Variations and Tips

Storage: The purée can be stored in an airtight container in the fridge for up to two days.

Freezing: You can easily freeze the purée in ice cube trays and thaw individual portions as needed.

Fruity Variation: If your child is already used to apples, you can boil a small piece of mild apple alongside the vegetables. This adds a lovely fruity note.

For the family: Parents can roast the remaining beetroot and sweet potato in the oven, adding some feta cheese and fresh herbs for a delicious side dish.

Allergy and Safety Information

This recipe is free from the main EU14 allergens. If you have any questions or concerns about starting solid foods, please consult your pediatrician.