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Michela’s beetroot, almond & ricotta (no cook)
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Ingredients:
  • 1 x vac-packed cooked beetroot (roughly 65g – not the pickled ones)
  • 2 tablespoons ground almonds
  • 2 tablespoons ricotta cheese
Instructions:
  • Cut the beetroot in half and transfer it to a blender or bowl. Mix in the ground almonds and ricotta cheese. Adjust the texture based on your child's feeding stage: blend for a purée, pulse for a chunkier texture, or mash and chop finely. If needed, stir in a splash of water to reach desired consistency. Serve immediately.

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