Beet & Potato Swirl
This recipe offers a delightful way to create a colorful and nutritious puree for your little one using baby beets and a russet potato. The earthy sweetness of the beets combines with the comforting texture of the potato, resulting in a vibrant and wholesome meal for your baby to enjoy.
— Constant Cookbook
Ingredients
- 1 bunch baby beets, about 1 lb. total, trimmed and scrubbed
- 1 russet potato, scrubbed
Instructions
- Preheat an oven to 375°F.
- Place the beets in a small baking dish and add water to come 1/2 inch up the sides of the beets. Cover with aluminum foil. Prick the potato in several places with a fork and place on a small baking sheet. Place the beets and the potato in the oven and bake until very tender, 45 to 60 minutes. Remove from the oven and let cool.
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Peel the beets and the potato and cut into chunks, discarding the skins. Put the potato in a food processor or blender and process to a puree, adding a little water, breast milk or formula for a smooth consistency. Transfer the potato puree to a bowl.
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Put the beets in the food processor or blender and process to a puree, again adding a little liquid for a smooth consistency. Transfer to a separate bowl. To serve, swirl together the potato and beet purees in baby’s bowl. Makes about 1 1/2 cups puree.
- <b>Store It:</b> Refrigerate the purees separately in airtight containers for up to 3 days, or spoon individual portions into ice-cube trays or other baby-food freezer containers and freeze, covered, for up to 3 months.
- <b>Variation:</b> For another easy combination with both sweet and savory flavors, swirl the beet puree into mashed sweet potato.
- Adapted from <i>The Baby &amp; Toddler Cookbook,</i> by Karen Ansel, R. D., &amp; Charity Ferreira (Weldon Owen, 2010).
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