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Chicken and Beet Puree

By laura.charterscarruthers

Appropriate for babies 6 months and older.

A beautiful and bright mealtime delight!

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Rate this recipe 4.3/5 (44 Votes)


  • 1 potato (peeled and cut into small pieces )
  • 1 beet ( peeled and cut into small pieces )
  • Two tablespoons of raw chicken breast
  • 1 tablespoon of cream cheese
  • 1/2 cup of milk


Level of difficulty Easy
Preparation time 5mins
Cooking time 15mins
Cost Average budget


Step 1

Steam the potato, beet and chicken together for 15 minutes (or until cooked).

Step 2

Using a hand mixer, blender, or Babycook blend all the cooked ingredients together.

Step 3

Add cream cheese and milk and blend again.

Step 4

Ta da!

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Bursting with cheese and wrapped up in bacon, these stuffed chicken breasts are totally irresistible!


  • Chicken breast
  • 6 -8 bacon slices
  • 1 cup spinach leaves
  • 1 small jar semi-dried tomatoes
  • 1 cup shredded cheese
  • Salt and pepper


  1. Carefully slice the chicken breasts, forming a pocket, without cutting right through.
  2. Fry the breasts until golden brown on both sides.
  3. Layer bacon slices on a chopping board.
  4. Place the chicken breast on the far left, and top with spinach leaves, semi-dried tomatoes and cheese. Season with salt and pepper.
  5. Roll the chicken breast in the bacon slices, folding it closed as you go.
  6. Cook in the oven for 20 minutes at 375°F.
  7. Serve, and enjoy!

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