Beetroot dip with pitta bread fingers
A colourful dish to excite your baby and introduce them to new textures and flavours. This dip is also great for older children with some chopped vegetable sticks to go with it.
Age: 6 months or older
Prep: 10 mins
Cook: 15 mins
Portions: 7 (approx)
Ingredients
- 1 medium beetroot, peeled and chopped (130g)
- Half tsp ground cumin
- 2 to 3 sprigs of fresh mint (4g) – optional
- 1 tsp lemon juice
- 1 tbsp crème fraiche
- 1 tbsp cream cheese
- Half a mini pitta bread, cut into finger slices (1 portion)
Method
Peel and chop the beetroot.
Place in a pan, bring to the boil then simmer for 10 to 15 minutes (or until tender).
Once cooked, strain and leave to cool.
In a bowl mix the cumin, mint (if using), lemon juice, crème fraiche and cream cheese together.
Blend the cooled beetroot and mix with the crème fraiche mixture before serving.
Cut the pitta bread into fingers. Serve alongside the bowl of beetroot for dipping.
Store any leftovers in an airtight container in the fridge.
Try using wholemeal pitta bread instead of white.
