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: Cuisinart DLC-2 Mini Prep Plus Food Processor
- 2 beets, washed (any color), stems and greens removed
- Preheat oven to 375 degrees.
- Take a piece of tin foil and fold it in half.
- 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).
- Bake for 45 minutes.
- Open foil, let cool beets to the touch.
- Take a ziplock or a gloves and peel the beets (this prevents your hands from getting stained). The skin should slide right off.
- Cut beets and puree in a food processor until smooth.
- Cool and serve.
- *Steam the greens and eat with your dinner
- To Freeze: Place in Baby Cubes and freeze for up to 3 months.