8 – 10 months
1 medium beetroot, peeled and chopped into small pieces
½ cup of canned chickpeas, (salt-free or well rinsed to remove excess salt)
1. Half fill a medium saucepan with water and bring to the boil.
2. Put in the beetroot, reduce heat to medium/low and simmer for about 60 minutes with the lid on, checking that it does not boil dry or boil over. The beetroot is cooked when a skewer will slide in easily.
3. Drain the beetroot, and when cool enough to handle rub the skin off with your fingers or scrape it off with a knife – it should come off quite easily.
4. Put the beetroot and chickpeas in a small bowl and use a stick blender to make a smooth puree.
Great for snacks – serve on some bread or with some crackers for the older babies who can handle them.