Ingredients
1 x vac-packed cooked beetroot , (roughly 65g – not the pickled ones)
2 tablespoons ground almonds
2 tablespoons ricotta cheese
Method
Halve and place the beetroot in a blender (use a hand-held stick blender, if you prefer) or bowl. Add the ground almonds and ricotta cheese, then either blend to a purée, pulse, mash and/or finely chop depending on the stage your little one is at (for more information on stages of complementary feeding,). If it’s a bit too thick add a little water to loosen, then serve.
TRICKS & TIPS:For grown-ups, season with sea salt and black pepper and add a squeeze of lemon juice, then stir through cooked pasta.
source: www.jamieoliver.com