Beets

Beets Recipe
The bright-red color of beets is appealing to babies, but be careful since this vegetable easily stains clothes. If you notice that subsequent diapers take on a reddish tint, don't be alarmed; it's normal for babies who eat beets.

Yield:

2 cups or 8 (1/4-cup) servings (serving size: 1/4 cup)

Recipe from


Ingredients

2 beets (about 11 ounces)

Preparation

1. Preheat oven to 400°.

2. 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).

Note:

Freezes well

Cooking Light First Foods

August 2010
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