2 cups or 8 (1/4-cup) servings (serving size: 1/4 cup)
2 beets (about 11 ounces)
How to Make It
Preheat oven to 400°.
Leave root and 1-inch stem on beets; scrub with a brush. Wrap each beet in foil. Bake at 400° for 1 hour or until tender. Remove from oven; cool slightly. Trim off beet root; rub off skin. Cut beets in half. Place in a food processor; process until smooth, adding water, 1 tablespoon at a time, if needed, to reach desired consistency.
Easy Freezing This recipe is based on 1/4-cup serving sizes. If you freeze batches in ice-cube trays, one cube usually holds 2 tablespoons. We recommend defrosting just one cube when baby is new to solid food. Later on when baby has started eating more, defrost two to four cubes (2 to 4 ounces or 1/4 to 1/2 cup).
easy and allows all the rich earthy flavors to come out.no bitterness anda wonderful velvety texture emerges when pureed. I usually steam all my vegetables but for beets this is my go to recipe! perfect each time and no sogginess. tip: use Reynolds non-stick foil. together, this Beet recipe can't be Beat!
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