Beetroot Puree is naturally sweet, earthy and packed with nutrients [1] – a perfect first food for babies starting solids! With its gorgeous deep purple colour and smooth texture, pureeing beetroot is a great way to introduce earthy vegetable flavours early on, while still offering a natural sweetness that appeals to babies. Steaming the beets softens them, making them easy to blend into a silky puree that babies will love.
And don’t think it’s just for spoon-feeding – this beetroot puree is great for Baby Led Weaning (BLW) and toddlers too! You can spread it onto toast fingers or serve it as a dip alongside soft veggies.
Ingredients in Beetroot Puree
This is a single-ingredient puree, so you just need beetroots:
Beetroots/beets – Choose firm, smooth beetroots with their skin intact. Smaller beets are often sweeter and more tender, which makes them ideal for puree. Avoid any that feel soft, are shriveled or have large blemishes.
I usually use 3 small to medium beetroots (375g/13oz) for this recipe, which is enough to make approximately 1 1/2 cups of puree. Any less is difficult to blend smoothly in my food processor.
How to make Beetroot Puree
Beetroot does take longer to cook than some other veggies, but it’s easy enough!
Scroll down to the recipe card below, to find exact ingredient amounts and full detailed steps for both regular and thermo cooker methods.
Step 1: Place a steamer basket over a pot with 1-2 cups of water (making sure the water doesn’t touch the basket). Bring the water to a boil.
Step 2: Add the beetroots to the basket, cover with a tight lid, reduce the heat, and steam for 30-40 minutes until they’re easily pierced with a fork to the centre. Cooking time will vary depending on beet size. Reserve the steaming water.
Step 3: Allow the beetroots to cool slightly, then peel off the skins by rubbing with a paper towel (wear gloves if you want to avoid stained hands!). Trim off the tops and roots.
Step 4: Cut the beetroots into eighths and add to a food processor or blender, along with 1/3 cup steaming water. Blend until smooth.
Serving Beetroot Puree
Beetroot Puree has a naturally sweet and earthy taste, making it versatile for baby meals. You can add a little cooled boiled water, breastmilk, or formula to thin the puree if needed, at the time of serving. Try serving it:
- On its own, as a simple Stage 1 puree.
- Mixed with mashed potato, sweet potato or carrot for extra creaminess.
- Swirled into yoghurt for a colourful, nutrient-rich snack.
- Spread onto toast fingers or pancakes for Baby Led Weaning (BLW) or for toddlers.
- As a dip for soft veggie sticks or fritters for BLW or toddler snacks.
Feeding tip: Beetroots can stain clothes and bibs, so it’s a good idea to use a full-coverage bib or keep a damp cloth nearby at mealtimes.
Storing Beetroot Puree
Store Beetroot Puree in an airtight container in the fridge for up to 2 days. It also freezes for up to 1 month.
You can freeze in ice cube trays or baby food trays, and then once frozen, transfer the cubes to a labelled freezer bag. Defrost overnight in the fridge before serving or reheating.
Always follow food safety guidelines when freezing, thawing and serving homemade baby food.
Love vegetable purees for baby?
If your baby enjoys this earthy and sweet Beetroot Puree, you might also like my Carrot Puree or Sweet Potato Puree. You can serve them as single-ingredient purees, or mix and match for new flavour combinations.
If you make this Beetroot Puree, please leave a 🌟 star rating and let me know if baby enjoys it in the 📝 comments below. I love hearing from you! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more baby food recipes.
Happy pureeing!
Chloe x
Beetroot Puree
Category: PuréeIngredients
- 3 medium beetroots (375g/13oz) washed with root attached and tops trimmed to 2 cm/1 inch
- 1-2 cups water for steaming
Instructions
- Place a steamer basket over a pot with 1-2 cups water (making sure the water level is below the basket so the beetroots won’t be submerged). Over high heat on the stovetop, bring the water to a boil.
- Put 3 medium beetroots into the steamer basket. Cover with a tight-fitting lid, and reduce the heat to a simmer. Steam for 30 to 40 minutes until the beetroots are quite tender when pierced to the centre with a fork or knife. Cooking time may vary by 10 minutes or so, depending on the size of the beetroots. Reserve the steaming water.
- Once done, allow the beetroots to cool enough to handle. Wearing gloves, rub the beets with a piece of paper towel to remove the skin. Trim off the tops and roots, and cut the beetroots into eighths.
- Put the beetroots into a food processor or blender. Add 1/3 cup of the steaming water. Blend until you are happy with the consistency (Note 1).
Thermomix instructions
- Put 3 medium beetroots into the simmering basket.
- Put 2 cups water into the mixing bowl. Insert the simmering basket and cook for 30 minutes, Varoma, speed 2, MC on. Remove the simmering basket, and reserve the cooking liquid in a bowl or jug.
- Allow the beetroots to cool enough to handle. Wearing gloves, rub the beetroots with a piece of paper towel to remove the skin. Trim off the tops and roots, and cut the beetroots into eighths.
- Put the beetroots into the mixing bowl with 1/3 cup of the reserved cooking liquid. Chop for 20 seconds, speed 6, MC on, making sure to increase the speed gradually to avoid the beetroots immediately sticking to the sides of the mixing bowl. Scrape down the mixing bowl and lid, and repeat 1 to 2 times until you are happy with the consistency (Note 1).
Recipe Notes
Nutrition Information
[1] Beet (Beetroot), 2025, Solid Starts Inc.
[2] Homemade baby food, 2023, Raising Children Network Australia Limited.
One Response
Our family loved this beetroot puree – not just baby! I still make it to use as a spread or salad topper, it freezes really well so you just defrost what you need. It’s yum!