Nothing could be sweeter and have more texture than roasted beets. I’ve been making them for Kenya since he got his first teeth in and he has always loved them. It was so funny to watch him eat these when he was teething because he would roll them around in his mouth, massaging his gums.
Another fun part about beets is that they come in so many colors. Kenya always seems to be taken with foods that are bright in color or cut in interesting shapes. My personal favorites are the orange/yellow ones, but the “candy cane” beets (with their white and red stripes) have a uniquely sweet flavor. Red beets, usually the easiest to find are great too, but beware that the red color can get all over your hands (and your baby’s which in turn will get all over you).
The recipe for beet puree is the same as these roast beets except that you cut them into little bite size squares. When Kenya and I take a walk and he’s in the stroller, instead of filling his little cup with cheerios, I put this sweet treat inside. Give it a shot.

*Don’t toss the tops of the beets called beet greens. The greens are also good finger food or you could substitute them for any of the greens in the weelicious purees. Just steam the greens in a pot over boiling water for 4-5 minutes or until the stems are tender. Cool and serve.

Beet Puree (6 Toddler Servings)

2 Beets, washed (any color)

1. Preheat oven to 375 degrees.
2. Take a piece of tin foil and fold it in half.
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. Bake for 45 minutes.
5. Open foil, let cool beets to the touch.
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. Cut beets and puree in a food processor until smooth.
8. Cool and serve.

Long before that animated rat put it back on the map, my grandmother used to make the most mouthwatering ratatouille. I know that 
when she made it, she imagined as if she had been whisked off to the 
south of France to prepare it. Now, whenever I see bell pepper, zucchini or eggplant, 
it’s the first dish that comes to mind. Granted my grandmother’s version was delicious, but 
the cup of oil she used in her recipe would give it an orange hue and make it not so healthy.
 This baby version of ratatouille is not only healthy, it uses 6 main ingredients, all of which are in season right now at the farmers market. The vegetables 
in the dish are so vibrant and colorful, you know upon first sight that it has to be full of 
vitamins and minerals.
Did you know that weight for weight, bell 
peppers have more vitamin C then oranges? And tomatoes are 
actually a fruit, packed full of 
antioxidant vitamins which help protect your little ones immune system 
by fighting off harmful free radicals. These facts alone are just two reasons 
why a ratatouille a day keeps the doctor away

Ratatouille (Makes 8 Baby/Toddler Servings)

1 Tbsp Olive Oil
1/3 Cup Onion, chopped in bite size pieces
1 Garlic Clove, finely chopped
1/3 Cup Zucchini, chopped in bite size pieces
1/3 Cup Eggplant, chopped in bite size pieces
1/3 Cup Red, Orange or Yellow Bell Pepper, chopped in bite size pieces
1/2 Cup Tomatoes, chopped in bites size pieces (I like to use canned organic tomatoes)
1 Tsp. Parsley, chopped fine

*If you’re short on time, you could pulse all the vegetables into bite size pieces in a food processor instead of chopping them by hand

1. Heat the olive oil in a large saute pan over medium heat.
2. Add the onions and lightly saute for 2 minutes (make sure not to brown them).
3. Add the garlic and cook another minute.
4. Add the remaining vegetables and saute for one minute, uncovered.
5. Cover and cook for 6-8 minutes.
6. Add the parsley and continue to cook uncovered for one more minute. Make sure all of the vegetables are cooked through and fork tender.
6. Cool and serve.