As published in Ecoparent Magazine

This recipe comes from one of my favourite books about feeding kids well, French Kids Eat Everything (And Yours Can Too) by Karen Le Billon. It has fantastic anecdotes about this humble mom’s experience of (often humorous) encounters with the French approach to creating happy, healthy eaters and nimbly learning how to integrate this into her family and yours! A note on beets. I love using this puréed purple root vegetable in many different recipes.

It is an excellent alternative to hummus or nut butter, fabulous on crackers, or used as a filling in sandwiches or wraps. I also like to add beet purée (or even the spent fibre from using beets in my juicer) to bean burgers or a savoury lentil or bean loaf. Beet purée is also great for a fun chocolate cake—it makes a natural “red velvet” version that is a great way to sneak more veggies into a sweet treat!


  • 1 medium beet, peeled and diced
  • 2 medium zucchinis, chopped
  • 1 Tbsp butter


1 Place the diced beets in a small pot with water to cover and simmer over medium heat until tender. Add zucchini and cook for 3-4 minutes, simmering until transparent. Drain and set the cooking water aside.

2 Blend until velvety smooth, adding enough cooking water to obtain the desired texture.

3 Top with a dab of butter and serve warm. The purée freezes well.