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This wildly purple spread is naturally sweet yet savoury and fabulous on crackers or pita. Or, add it to your kiddo’s lunch as a spread in sandwiches or wraps!


  • 1 cup of chopped cooked beets
  • 2 tbsp almond butter or tahini
  • 1/3 – 1/2 healthy oil (avocado, coconut, or olive oil)
  • 4 tbsp lime juice
  • 2 cloves garlic (Variation: replace garlic with 1/2-inch ginger
  • Sea salt to taste


  1. Peel and chop roasted beets
  2. In food processor, puree garlic (or ginger if using)
  3. Add beets (best if warm), and nut or seed butter
  4. Drizzle in oil and lime juice with motor running (in top tube of processor) until pureed
  5. Season with sea salt and more lime juice to taste


From the Fall issue of Ecoparent Magazine ( in hard copy at Chapters/Indigo, Nature’s Fare Markets, Whole Foods, and other independent newsstands and baby stores. Dr. Heidi is a regular food and health contributor to Ecoparent.