10largebeetsroasted and cut into quarters or smaller, depending on how large they are
3Tablespoonswhite wine vinegaror, if you can get it, Trader Joe's Orange Muscat Vinegar
2/3cupslivered almondslightly toasted until golden brown
4Tablespoonscreme fraicheor you could substitue whole milk yogurt
Toss beets with oil, vinegar, almonds, raisins and salt to taste
Whip crème fraiche until soft and spoon into the cnetre of a serving platter (or small amounts into the centre of individual plates). Spread into a tidy circle using the back of your spoon.
Neatly plate salad on top, showing an edge of crème fraiche. Garnish with dill
Skip ingredients that your child does not eat yet in their portion (e.g., plate their salad before you add almonds if they do not yet eat nuts). Pulse baby portions (my baby ate dressed beets and pureed with yogurt, a few raisins, almonds and dill at 8 months) and cut older kid portions into age-appropriate-sized bites.