Cumin, Beetroot, Apple, Greek Yoghurt Baby Puree
If you hate beets it might be because you, like me, were only offered the boiled, sad preparation growing up. But beets done right can be addictive and delicious. My toddler definitely thinks so and I, having introduced them to him as a bay, am taking all the credit ;) Beets are not just gorgeous to look at but so amazing for our bodies, particularly due to their detoxification and anti-inflammatory powers, in addition to being a solid source of folate. Cumin is a fantastic digestive aid and antioxidant. It’s also a good source of iron! In this dish, cumin’s smoky and nutty flavors beautifully complement the earthiness and sweetness of beets. We suggest pressure-cooking or steaming (versus boiling) the beets to preserve nutrients. Here, they join forces with probiotic and calcium-rich yoghurt to create a nutritious, delicious, flavor packed puree any budding gourmet will love.
8 oz / 1-2 baby servings
1 beet, about 4 inches in diameter, peeled and chopped
1 apple, peeled and chopped
Pinch, about 1/16th teaspoon cumin or up to ¼ teaspoon for more adventurous babies
¼ cup plain, full fat Greek yoghurt
In a pot for which you have a lid, a pressure cooker or your baby puree maker of choice, add the beets, apples, cumin and enough water for cooking (1/4 cup for pressure cooker, ½ cup for a regular pot).
Bring to a boil, lower heat and cook covered until the mixture is soft, 10 minutes in the pressure cooker, 20 minutes in a regular pot. If the latter, check the mixture every 5 minutes to make sure it doesn’t dry out, adding more water if necessary.
Once the fruit and veg are soft, puree in a food processor or using a hand-held blender. Allow the mixture to cool.
Add in the yoghurt and mix until smooth.