Michela’s beetroot, almond & ricotta (no cook)
Wonderful weaning recipes your little one will love
Not Too Tricky
makes 175g
Ingredients
1 x vac-pack 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, click here). If it’s a bit too thick add a little water to loosen, then serve.
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