10 Beetroot Recipes for Kids That You Should Be Adding to Your Kid’s Menu


Beetroot is a root vegetable which is packed with so many vitamins and minerals. Most kids love it because of its attractive colour but some dislike it. So it is a challenge to make them eat. Here am sharing ten beetroot recipes for kids that feature this humble yet nutrient rich vegetable.

beetroot recipes for kids

Consuming beetroot regularly helps those suffering from anemia. Kids with digestion problems need not worry about consuming this vegetable because it has the power to fight against indigestion. Beetroot is also good for the liver. Studies show that beetroot is an excellent cleanser for our body.

Including beetroot in your kid’s breakfast will also make your kids’ brain active for the whole day. Try giving it as juice in the morning. If your kid dislikes milk and you are worried about her calcium don’t worry, beetroot is rich in calcium as well.

10 Beetroot recipes for kids that are bursting with flavour

Beetroot is loaded with vitamins and minerals like iron, calcium, magnesium, potassium, vitamin A, vitamin B complex, vitamin C, vitamin K and vitamin E. These are the essential vitamins and minerals required by growing kids.

You can include beetroot in your child’s diet with the following kid friendly recipes.

#1. Beetroot juice

ABC juice

This is popularly called the ABC juice. Tell your kids this name and I am sure he/she would be excited to have a glassful. This is good for instant energy and is refreshing too.




YES these are the ingredients of our ABC juice. Very simple right and made with easily available ingredients.  If your kid is anaemic give her this yummy juice and you will notice the increase in blood count. It happened with my sister too. She started her day with a glass of this juice and now she feels very fresh all the time.

Mommies this drink has beauty benefits too!

BEAUTY TIP: Take 2 or 3 spoons of leftover juice and use it for your face pack. Just add this juice with gram flour and apply as face pack. It will give you a nice glow.


  1. Apple – 1
  2. Carrot – 1 very small
  3. Beetroot – chopped 1 cup
  4. Ginger – a pinch (optional)
  5. Jaggery / brown sugar/honey – 1 spoon


  • Peel the skin from apple, carrot and beetroot.
  • Chop them to small cube.
  • Peel the ginger if you are planning to add that.
  • In a mixer jar add all the given ingredient puree them finely.
  • Add 2 glass of water again give a run.
  • Filter the juice and transfer to a glass.

It is advisable to consume within an hour. Don’t chill your fresh fruit juice.

#2. Beetroot idyappam (rice noodles)

beetroot idiappam

Most of us started eating healthy after the arrival of our little ones, but at times even we crave for noodles. Sometimes we go ahead with our unhealthy cravings. But now you can prepare colorful and healthy rice noodles. This can be prepared in ten minutes.

You need to prepare a powder for this.

Just with the plain idiappam you can try different varieties of dishes. Sweet or spicy – you can prepare it with this idyappam. But with just coconut, jaggery and little ghee, it will taste superb.

Ok, now about the powder. You will have to put in a bit of hard work at first for a bulk batch of 3-5 kgs.

Wash and sun dry the raw rice for a day and get it ground at a flour mill. Dry roast it and transfer to an airtight container. Our instant flour is ready.

With this powder you can prepare a variety of dishes like kolakkatai, idyappam, pall payasam, puttu etc.


  1. Idyappam flour – 1 cup
  2. Beetroot – 1small (finely grated)
  3. Elachi – 1
  4. Salt a pinch
  5. Water – to extract beetroot juice (can add little if required).
  6. Idyappam maker


  • Peel and grade the beetroot.
  • Extract the juice from beetroot with little water and elachi.
  • Now boil the beetroot juice water in a wide kadai or vessel.( can add few drops of oil)
  • In the boiled juice water add the idayappam flour little by little the batter must be very soft, not to watery or hard.
  • Grease the idyappam maker with oil, add the batter to the idyappam maker.
  • In the idly plate make the shapes like in the picture. Use the plate which you use for murukus.
  • Steam for 3-4 minutes.
  • Wait till it cools down transfer to the serving plate.

My daughters love this with milk, jaggery, grated coconuts and a generous spoonful of dry fruits powder on top.

#3. Beetroot poori

beetroot poori

Of all the beetroot recipes for kids, this one was a reveIation. You know why?

The reason is because I have seen this recipe in many blogs but I never worked up the mind to try it. I assumed it would be hard work. Then a friend of mine told me that it is really easy to prepare and explained the procedure to me.

So by believing my master chef friend I tried this beetroot poori.

I love it with curd and my kids always prefer jaggery, so they eat it with jaggery.


  1. Wheat flour – 1 cup
  2. Beetroot – beetroot puree from very small beetroot.
  3. Salt – ½ tsp
  4. Garam masala – ½ tsp
  5. Oil or ghee – 1 tsp (for the dough)
  6. Oil – for frying the poori


  • Peel the skin and chop the beetroot.
  • In a mixer jar puree them to a finely.
  • In a large bowl add all the ingredients and knee the dough.
  • Let it rest for half an hour.
  • Make equal size balls roll it out to the shapes you like.
  • Fry them in oil.

#4. Beetroot balls payasam

beetroot ball payasam

This is prepared the same way as pal payasam. As I have already said, the rice flour we prepared for idyappam is the base for this recipe.


  1. Rice flour – ½ cup
  2. Milk 1 cup
  3. Jaggery – 3 tsp
  4. Oil – ½ tsp
  5. Coconut – 2 tsp
  6. Elaichi powder – ¼ tsp
  7. Chopped and fried nuts or dry fruits powder.
  8. Salt – a pinch


  • Peel and grate the beetroot.
  • Extract the juice from beetroot after grinding it with a little water.
  • Now boil the beetroot juice in a wide vessel.
  • In the boiled juice, add the idyappam flour little by little.
  • The batter must be very soft just like I mentioned in the recipe above.
  • Grease your hand with ghee, roll the dough to very small balls.
  • Dry them for one hour in room temperature.
  • Add the balls to milk and boil on a low flame.
  • Add jaggery to the boiling milk.
  • Boil for two more minutes.
  • Finally add the coconut and elaichi powder. (You can add coconut milk too, but if you are going to add coconut milk, the reduce the milk at the initial stage.)
  • Add dry fruits of your choice.

#5. Beetroot chutney

beetroot chutney

This goes well with idli, dosa, chapati and rice.


  1. Coriander seeds – 1
  2. Jeera – 1
  3. Red chilli – 1
  4. Small onions – 10
  5. Curry leaves
  6. Beetroot – 1 (small)
  7. Coconut – equal   to beetroot
  8. Tamarind – very small size (size of tamarind seed)
  9. Salt – to taste


  • In a tsp of oil fry coriander seeds, jeera and red chilli.
  • Keep aside.
  • In the same kadai fry the onions.
  • Keep it aside.
  • Fry the chopped beetroot in the same kadai.
  • Wait for all the ingredients to cool.
  • In a mixer jar add all the ingredients and grind it with a little water.

#6. Beetroot rice

beetroot rice

This is a very easy and quick lunch box recipe. Kids will love the aroma and the color. At home we prefer it with onion raita.


  1. Cooked rice – 2 cups
  2. Beetroot – 1 cup chopped
  3. Onion – 1 no
  4. Oil / ghee – 3 tsp
  5. Mustard – to temper
  6. Salt – as needed

To grind 

  1. Coconut – 2 tsp
  2. Fennel seeds – ¼ tsp
  3. Cinnamon – little
  4. Elaichi – 1
  5. Red chilli – 1/2 a chilli
  6. Clove – 2 nos
  7. Garlic – 2 pods


  • Chop the beetroot and onion.
  • Cook the rice and keep.
  • Heat oil/ghee in a pan.
  • Add mustard, curry leaves and let it splutter.
  • Now add onion and sauté until it becomes soft.
  • Add the chopped beetroot and sauté for few minutes.
  • Now add some water and cover the pan.
  • Meanwhile grind all the ingredients given under ‘to grind’.
  • Once beetroot is cooked, add the ground masala.
  • Wait until the raw smell goes.
  • Add salt, mix well on a low flame, cover the pan and cook for two minutes.
  • Once done, mix the cooked rice and close the pan for two minutes.
  • Serve with onion raita.

#7. Beetroot halwa

beetroot halwa

I just love this halwa like anything. I am forever grateful to my brother-in-law who taught me this recipe. We invited my sister for lunch on their thala Diwali (first Diwali after marriage). I am very famous for my carrot halwa so I prepared carrot halwa for the newly married couple.

When he asked for the recipe I told him how to prepare it. To my surprise, he said it’s same like making beetroot halwa. Turns out that he is also very much interested in cooking! So I tried in the same way. It came out super delicious.

So if you are looking for the recipe for beetroot halwa for babies, here it is!


  1. Beetroot – 250 Gms
  2. Sugar – 100 Gms
  3. Milk – 250 -300 ml
  4. Ghee – 50 ml
  5. Nuts – 25 Gms
  6. Elaichi – ½ tsp


  • Peel and grate the beetroot.
  • Heat ghee in a thick bottom kadai, add the grated beet sauté until the moisture evaporates.
  • Add the milk and mix well and close the pan with a lid.
  • Let it be on a low flame. Mix well at regular intervals.
  • Once milk gets reduced add the sugar and add some ghee, mix well and close the pan.
  • Meanwhile roast the nuts of your choice and keep it ready.
  • Add ghee little by little and once you notice the halwa consistency add the fried nuts.
  • Mix well and close the pan for five minutes.
  • Halwa is ready.

#8. Beetroot pachadi (with curd)

beetroot pachadi

This is a good recipe for this summer. This is also a dish that goes well with many main courses like rice, chapati, poori and even bread.


  1. Beetroot – 1 big
  2. Onion – 1big
  3. Coconut – 3tsp
  4. Salt – as needed
  5. Curd – 1 cup (thick)
  6. Fennel seeds – ¼ tsp
  7. Red chilli – ¼ (just cut from 1 chilli).
  8. Mustard – ½ tsp


  • Peel and chop the beetroot and onion.
  • Boil the beetroot with little water.
  • Once boiled, allow it to cool down and add the onions.
  • In a jar, add coconut and fennel seeds and grind to a fine paste.
  • Add the coconut paste and curd to the boiled beetroot.
  • In a kadai, temper the mustard and red chilli.
  • Add the tempering to the beetroot and mix well.
  • Season with salt.

#9. Beetroot rasam

beetroot rasam

Recently I read a book in which, to my surprise, I came to know that in the olden days there were nearly 30+ varieties of rasams! But now we are preparing only a few.

Rasam is an excellent food for digestion. I am a big fan of rasam and it is must for our daily lunch. I just love the aroma of the rasam.

This recipe is a recipe request from my hubby. One day he asked me if I knew how to prepare beetroot rasam and my reaction was “Wwwhat? Rasam with beetroot?”

He told me that a friend told him that it would taste very good. So I searched for the recipe and found it in a very old cook book of mine. The rasam tastes good and it can be consumed as soup as well.


  1. Beetroot – 1 small beetroot, chopped
  2. Tamarind – 1 small lemon size
  3. Jaggery – 1tsp
  4. Green chillies – ½
  5. Turmeric powder – a pinch
  6. Salt as needed

To roast and grind

  1. Ghee – 1 tsp
  2. Coriander seeds – 2 tsp
  3. Fenugreek – ½ tsp
  4. Curry leaves – few
  5. Red chilli – 1 (very small)
  6. Coconut – 3 tsp

To temper

  1. Ghee – 1 tsp
  2. Curry leaves – few
  3. Hing – little
  4. Crushed garlic – 10 no’s


  • Cook the chopped beetroot, let it cool.
  • Soak the tamarind in two cups of hot water.
  • Roast the ingredients given under ‘to roast’, in the given order.
  • Grinded the roasted masala with cooked beetroot, add little water.
  • Extract the juice from tamarind water and add one more cup of water.
  • Boil the tamarind water by adding turmeric, green chilli, jaggery, salt. Boil for 3 minutes.
  • Now add the ground paste and mix well and close the pan with lid.
  • Now add the tempering to the rasam.

#10. Sweet beetroot paniyaram

beetroot paniyaram

I just love this paniyaram as it is very delicious and colourful. The preparation is quite easy and it makes for an excellent snack that you can send for your kids. It is a good choice for dinner and breakfast as well.


  1. Beetroot – 1 big
  2. Dosa batter – 1 ½ cup
  3. Rava – ½ cup
  4. Coconut – ¼ cup
  5. Jaggery – ¼ cup
  6. Salt a pinch
  7. Elaichi powder – ½ tsp
  8. Ghee / oil – for preparing paniyaram


  • Peel and chop the beetroot.
  • Grate the coconut.
  • Soak the rava in a little water for ten minutes.
  • Make a fine paste of beetroot.
  • In the dosa batter, add pureed beetroot, jaggery, coconut, soaked rava, elaichi, and salt. Mix well and let it rest for ten minutes.
  • Heat oil/ghee in paniyaram pan in each portion add one spoon of batter close it with lid.
  • After a few minutes, flip over to other side and once you notice the middle and edges turn brown take it out.
  • Paniyaram ready.

Mommies, so these are the beetroot recipes for kids that I have tried and tested at our household. Do you have any such beetroot recipes for kids, that you would like to share with us? If yes, share with us.


About Author

Yamuna, mommy to 2 yr old Tejaswini & 6 month old Pragalya, loves to cook, write and believes good health comes from good eating habits. Eat natural is her mantra. Watch out for her home based traditional recipes and remedies.


  1. Great Yamuna
    I am going to try these specially the betroot rice
    As my little one Is very found of tomato rice I am sure he will love the beet rice too:)

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