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Carrot Salad With Beet And Egg (Baby, Kid Friendly)

This salad recipe features soft cooked carrots and beets adding boiled eggs as the protein, then shredded and lightly seasoned with a touch of salt and enhanced with a bit of lemon juice. This veggie salad is great for toddlers, baby led weaning (6-7 months and up) and kid friendly – as a meal or side dish.

Kid and baby friendly salad with cooked carrots, beets, eggs all grated and mixed with lemon juice and salt.

This carrot salad has the egg as a protein and fat source which helps absorb the vitamins from carrots and beets. But If your child is allergic to eggs, you can replace them with avocado.

How To Make This Salad

For this beet and carrot salad recipe you need just a couple of simple ingredients:

  • carrots (steamed, baked or boiled);
  • cooked beetroot (steamed, baked or boiled);
  • hard boiled eggs;
  • lemon juice (to brighten up the flavor of the other rather bland ingredients);
  • sea salt (for babies 12 month+);

To assemble the beet, egg and carrot salad, you just need to grate all ingredients and mix in a bowl. See picture below.

Ingredients for this salad grated and placed in a bowl: carrot, beet and egg.

Then season with a touch of salt (for babies 12 months and up) and drizzle some lemon juice. The acidity of lemon juice pairs very well balancing the salad’s flavor.

Mixed salad ingredients in a bowl.

As an alternative you can add some sauerkraut (pickled cabbage) it will offer tremendous health benefits to your kid’s gut health, being probiotic rich. And if your child can’t chew the crunchy sauerkraut yet, you can add the juice only.

I strongly recommend it, it makes the salad so much more delicious.

Close up shot of carrot salad in a bowl.

Related: First Beetroot For Babies: Ways To Cook, Serve & Recipes

baby kid friendly carrot salad with beet and egg

Carrot Salad With Beet And Egg (Baby, Kid Friendly)

ThrivingNest
This salad recipe features soft cooked carrots and beets adding boiled eggs as the protein, then shredded and lightly seasoned with a touch of salt and enhanced with a bit of lemon juice. This veggie salad is baby led weaning and kid friendly (6-7 months an up) as a meal or side dish.
DIETS: Gluten Free, Dairy Free
Prep Time 25 minutes
Assembling 3 minutes
Total Time 28 minutes
Course Salad
Cuisine Baby Food
Servings 1.5 cup
Calories 67.66 kcal

Ingredients
  

  • 2 medium carrots (cooked )
  • 1/2 medium beetroot (cooked)
  • 2 hard boiled eggs (or avocado)

To add flavor

  • 1 tbsp lemon juice (or sauerkraut juice)
  • 1/3 tsp sea salt or pink salt (babies 12 months+)

Optional

  • 1/4 cup sauerkraut (for kids who can chew well)

Instructions
 

  • Cook the peeled carrots and beet by roasting or steaming until soft.
  • Boil the eggs and deshell. Or use a soft avocado as an alternative protein. Mash it with a fork.
  • Grate all ingredients with a box grater and in a bowl.
  • Toss with lemon juice (or sauerkraut) and salt, mix until combined.
  • Serve as a side dish or as a main meal. It's pretty filling.
    Your baby/ kid can eat it with his hands as a baby led weaning option or by using a spoon / fork, if able.

Nutrition

Serving: 0.5cupCalories: 67.66kcalCarbohydrates: 6.17gProtein: 4.48gVitamin A: 5393.1IUCalcium: 31.33mg
Have you tried any of these recipes? Your feedback is really helpful, please rate and leave a comment below recipe card!!
This salad recipe features soft cooked carrots and beets adding boiled eggs as the protein, then grated and lightly seasoned. This veggie salad is great for toddlers, baby led weaning (6-7 months and up) and kid friendly - as a meal or side dish. #babysalad #toddlersalad #kidsalad #veggiesalad #recipes #blw #kidfriendly
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