Baked Beetroot & Spinach Fingers

Trilok is getting to an age where he is starting to show subtle food preferences. For example, he doesn’t particularly like honey melon, bananas or eggs as much as he did when he was little, though he’ll eat them anyway,  and beetroot is at the top of the ‘not so favoured’ league of food. So I try and figure out ways for him to find another dimension to his fruits or veggies be it seasoning, texture or form. That way I can still keep him interested and he’ll learn to appreciate them all.

Also, because beetroot has innumerable health benefits, ranging from fighting inflammations to having anti-cancer properties, T is going to have to learn to eat these lovely crimson bulbs one way or another.

The beetroot fingers were quite the change from how he usually has the veggie. Thankfully he was happy to oblige by polishing them off. Plus they made for a nice breakfast alternative too.



  • 1 Small potato, boiled
  • 1 Small beetroot, grated
  • A few leaves of spinach, finely chopped
  • A couple of shallots, finely chopped
  • 1/2 Cube cheese, grated
  • Garlic powder, to taste
  • Salt, to taste
  • A slice of bread for binding
  • Semolina (rava) for coating
  • Olive oil


  • Combine all the ingredients to a mash (except the semolina)
  • Shape them by rolling them in your hand to a small cylinder and then flatten
  • Pat the edges to perfect the shape
  • Pour the semolina onto a plate and roll the fingers onto it coating it from all sides
  • Dab a little olive oil onto the fingers
  • Place on a baking sheet and bake on 220°C for about 5-7 mins on each side
  • Serve when they’ve sufficiently cooled









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