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Beetroot Chickpea Yoghurt Puree

Category: baby care

Duration: medium

Age: baby

Keywords: baby care, early nutrition, getting started, yoghurt


This makes a very pretty pink puree which is packed full of nutrients. The yoghurt and chickpea provide the perfect foil for the sweet but strongly-flavoured beetroot.



  • 1 medium sized beetroot
  • 1/2 400gram can organic chickpeas (I like the Bio Nature brand)
  • 2 desert spoons natural yoghurt


  1. Peel beetroot and cut into small chunks.
  2. Steam beetroot until tender when pierced with a skewer.
  3. You can also roast the beetroot in the oven but I have found it is easier to puree if it’s steamed. Allow to cool slightly.
  4. Meanwhile, drain and rinse the chickpeas very well in a sieve.
  5. Place chickpeas and beetroot in a blender and add yoghurt.
  6. Blend to a puree or chunky texture for an older baby.
  7. Add some water if a thinner consistency is required.
  8. Check flavour and add more yogurt (or rice cereal which will also bulk it out) if a more subtle flavour is desired.

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