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Beet Puree

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There are two foods, in my experience, that kids almost always turn their nose up at. Beets and brussel sprouts. Why is that? Did we over hear our parents saying "yuck, beets," or are we programmed not to like it? At our farmers market we have orange, red, yellow and candy beets. They're gorgeous and sweet as sugar. I use beets and the greens in salads and other warm dishes, but when I make them, half of my friends say "yummy, beets" while the other half turns up their nose.
I made them with great trepidation for Kenya and was shocked that he liked them. Nothing makes me happier then when he enjoys something I never thought he would.
Beware, though! Pull out your biggest bib or tape a plastic garbage bag all around your baby because beets do stain and can make a mess, but trust me, they're worth it.

They're rich in calcium, important for healthy bones and teeth, are full of flavonoids and other anti carcinogenic compounds as well as a great immune booster in your babies diet.


We used these to make this recipe:

Beet Puree  (12 Baby Servings)

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There are two foods, in my experience, that kids almost always turn their nose up at. Beets and brussel sprouts. Why is that? Did we over hear our parents saying "yuck, beets," or are we programmed not to like it? At our farmers market we have orange,...

Ingredients

  • 2 beets, washed (any color), stems and greens removed

Preparation

  1. 1. Preheat oven to 375 degrees.
  2. 2. Take a piece of tin foil and fold it in half.
  3. 3. Place beets on one side of the foil and cover the beets like a book. Pinch the edges to fully seal the package (this way they will steam in the oven).
  4. 4. Bake for 45 minutes.
  5. 5. Open foil, let cool beets to the touch.
  6. 6. Take a ziplock or a gloves and peel the beets (this prevents your hands from getting stained). The skin should slide right off.
  7. 7. Cut beets and puree in a food processor until smooth.
  8. 8. Cool and serve.
  9. *Steam the greens and eat with your dinner
  10. To Freeze: Place in Baby Cubes and freeze for up to 3 months.
Beet Puree

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Comments






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  4. Manjari Soni Mrs

    March 8, 2013 at 6:51 am

    I myself have an aversion to beet roots but read few of your beet recipes using roasted beets I am surely going to try it

  5. Sarah

    September 13, 2012 at 1:16 pm

    I’ve made this recipe a few times, but I have found I always have to roast them longer, and at a higher temperature to get them cooked through (and to get the skins off easily). I now do 400 degrees for 1hr and 30 mins. Perhaps I’m using unusually large beets, but this is what works for me. Thanks for the great recipe!

  6. Jennifer

    August 2, 2011 at 1:42 pm

    My little guy loved this. I feed it to him while he wears just a diaper & a plastic bib – that beet juice is dark!

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