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!
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.
- 2 beets (about 11 ounces)
- 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).
Only you will be able to view, print, and edit this note.Add Note