I transform fresh beets into a smooth, vibrant baby food that is both nutritious and simple to prepare. I love how the natural earthy flavor introduces babies to something different, and I can easily serve it either as a puree or as soft pieces for baby-led weaning. It’s also a great option to make ahead and store for busy days.
Why You’ll Love This Recipe
I appreciate how easy this recipe is to prepare with minimal ingredients. I can make a batch in advance and freeze portions for later, which saves me time during the week. I like that it works for both puree feeding and baby-led weaning, giving flexibility depending on my baby’s stage. The bright color and naturally sweet, earthy taste make it a fun and nutritious option to introduce new flavors.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound red or golden beets
1 teaspoon olive oil (optional)
Optional flavor combinations:
1 cup apple puree
1 cup blueberry puree
1 cup sweet potato puree
½ cup avocado puree
Directions
I start by washing the beets thoroughly and cutting off the root and stem ends. Then I slice them into even pieces, keeping the skin on for easier peeling later.
I place the beet slices into a saucepan and cover them with water. I bring everything to a boil, then reduce the heat and let them simmer until they are soft enough to pierce easily with a fork.
Once cooked, I drain the beets and run them under cold water until they are cool enough to handle. I gently rub off the skins, which slip off easily.
If I want to make a puree, I transfer the beets to a blender and blend until smooth, adding small amounts of water until I reach the desired consistency. I sometimes add a little olive oil for extra flavor and healthy fat.
If I’m serving for baby-led weaning, I simply cut the cooked beets into long, soft slices and serve them as finger food.
Servings And Timing
I usually get about 4 to 6 servings from this recipe.
Prep time takes around 5 minutes, cooking takes about 25 minutes, making the total time approximately 30 minutes.
Variations
I like to mix beet puree with other fruits or vegetables to create new flavors. Apple puree adds sweetness, while blueberry puree gives a richer taste. Sweet potato makes it creamier, and avocado adds healthy fats and a smooth texture. I sometimes combine different options depending on what I have on hand.
Storage/Reheating
I store the puree in airtight containers in the refrigerator for up to 5 days. For longer storage, I freeze the puree in ice cube trays overnight, then transfer the cubes to a freezer bag and keep them for up to 6 months.
When I need to use it, I thaw a few cubes in the fridge overnight or leave them at room temperature for about an hour. If needed, I gently warm the puree before serving.
FAQs
Can I use pre-cooked beets?
I can use store-bought steamed beets as long as they are not pickled. This saves time and works just as well.
Do I need to peel the beets before cooking?
I prefer to leave the peel on during cooking because it makes preparation easier. I remove it afterward once the beets are soft.
How do I know when the beets are done?
I check by inserting a fork or knife. If it goes in easily, the beets are ready.
Can I serve this to babies doing baby-led weaning?
Yes, I simply cut the cooked beets into long, soft pieces that are easy to hold and chew.
Do beets stain?
Yes, especially red beets. I sometimes use golden beets if I want to reduce staining on clothes and surfaces.
Conclusion
I find this beets baby food to be a simple, versatile, and nutritious option for introducing new flavors. Whether I serve it as a puree or as soft finger food, it’s easy to prepare and store, making it a reliable choice for everyday feeding.
