While mashed pumpkin and avocado are clear favourites for our babies first foods, we'd like to thank these mums for sending in some clever and tasty alternatives.
- The Huggies Team

Introduction:

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. Contrary to popular belief, my experience is that little ones do like strong flavours and introducing them early sets them up to have a broad palate in later life.
Suitable for babies from 6 months of age.

Ingredients:

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

Method:

Peel beetroot and cut into small chunks.
Steam beetroot until tender when pierced with a skewer.
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.
Meanwhile, drain and rinse the chickpeas very well in a sieve.
Place chickpeas and beetroot in a blender and add yoghurt.
Blend to a puree or chunky texture for an older baby.
Add some water if a thinner consistency is required.
Check flavour and add more yogurt (or rice cereal which will also bulk it out) if a more subtle flavour is desired.