Roasted Root Vegetable, Apple and Quinoa Puree

This recipe is special to me for lots of reasons. It is one of the first recipes I made for Cam, and he loved it and still loves beets to this day. A version of this recipe then became an actual Love Child product so that was exciting. Any finally, this recipe is actually included in my cookbook, It All Begins with Food [link to Indigo page]. So as you can see, it is a favourite! 

Makes: Approximately 2 cups  

Prep Time: 15 minutes 

Cook Time: 40 minutes  


Virgin coconut oil, to grease the pan  

2 apples, peeled and diced 

1 small sweet potato, peeled and diced 

1 small beet, peeled and thinly sliced 

Pinch of cinnamon   

3 tablespoons cooked quinoa 

Juice of half an orange  


  1. Preheat the oven to 400° F. Grease a roasting dish with coconut oil.
  2. Spread the apples, sweet potato, and beet in a single layer in the pan and sprinkle lightly with cinnamon. Cover with a lid or a sheet of foil, and roast in the oven for 30-40 minutes, until very soft.
  3. Allow to cool slightly, then spoon into a blender and puree with the quinoa and a good squeeze of fresh juice from the orange. If you would like your baby to eat a more textured puree, simply leave out the quinoa while you blend, then stir it in whole at the end. 
  4. Add boiled water, breast milk, or formula to thin the puree to the desired consistency. This puree can be frozen in ice cube trays or special containers for freezing baby food.