General information, not medical advice. Talk to your pediatrician before starting solids or allergens.

Roasted Beetroot Wedges

Name: Roasted Beetroot Wedges
Total time: 40 min
Yield: 2 servings
Ingredients: 2 medium beetroots; 1 tsp olive oil; Fresh thyme

Sweet, earthy vegetable rich in folate

Ages: 6–9 months, 9–12 months, 12 months+
Time: About 40 min
Serves: 2

Vegan
Gluten free

For babies under 12 months, serve without added salt, sugar or honey, and cut or mash food to suit your baby’s age (see each food’s guide below).

Ingredients

2 medium beetroots
1 tsp olive oil
Fresh thyme

Food guides for this recipe

Beets
Olive Oil

Method

1
Peel and cut beetroot into wedges
2
Toss with oil and thyme
3
Roast at 400°F for 35 minutes
4
Turn once during cooking
5
Cool before serving

Sources

This guide is based on published guidance from:

AAP (HealthyChildren.org): Starting Solid Foods
WHO: Guideline for complementary feeding of infants and young children 6–23 months

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