Baby and toddler recipes
💗 Pink beetroot and yoghurt dip
A bright pink dip of roasted beetroot blended with yoghurt and a little garlic, inspired by Persian borani. Full of colour, folate and calcium.
Makes about 8 tbsp
Ingredients
- 2 small Beetroot (cooked, not in vinegar)
- 4 tbsp Greek yoghurt (plain, full fat)
- a quarter clove Garlic (optional)
- a few fronds Dill
- 1 tsp Olive oil
Method
- Use ready cooked beetroot (not in vinegar), or roast whole beetroot wrapped in foil at 200C (180C fan) for about 45 minutes until tender, then cool and peel.
- Chop the beetroot into chunks.
- Blend with the yoghurt, garlic and dill until smooth and bright pink.
- Spoon into a bowl and drizzle with olive oil to serve.
Serving it to your baby
From 9 months, offer with soft pitta strips or steamed veg. For younger babies, serve on a spoon. Beetroot can turn nappies and wee pink or red, which is completely normal.
For the rest of the family
Season adults' with salt, lemon and a sprinkle of crumbled feta and toasted nuts.
Storing and reheating
Keep in the fridge for up to 2 days. Not suitable for freezing.
Weaning with OBubba
Plan meals and log what your baby loved.
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Questions parents ask
Can babies eat beetroot?
Yes. Cooked beetroot is sweet and soft. Avoid beetroot pickled in vinegar for babies.
Why is my baby's nappy red after beetroot?
Beetroot pigments can colour poo and wee. It is harmless and passes in a day or two.
OBubba gives general information based on UK guidance. It is not medical advice and does not diagnose anything. Every baby is different. If your baby has a known allergy, severe eczema or a medical condition, speak to your doctor or health visitor before starting solids. Learn baby first aid, and in an emergency call your local emergency number (999 in the UK).