Beetroot, unfortunately, is one of the vegetables that is not a family favourite.
Beetroots are exceptionally healthy and I have tried to hide them in cakes and to use them in hummus, but I haven’t succeeded in making it a family favourite….yet.
Fortunately, my baby took to the taste of beetroot quite nicely. Beetroots are so flavourful and these pinkish red gems should be included as part of a family’s diet.
Beetroot and Carrot Pasta Puree
Preparation time : 45 minutes
- 2 Beetroots, washed
- 4 carrots, chopped
- 1/2 cup pasta
Wrap Beetroots in foil and place in a 200 degree preheated oven and roast until soft, about 30 minutes. In the meantime, place carrots and pasta in a pot with enough boiling water to cover and simmer until soft. Peel the cooked Beetroots and combine with the carrots and pasta.
Purée with a hand blender until smooth. Spoon into little containers, label and freeze.