Baby food recipes with beets

Beets & Blueberries Baby Food Recipe

Family | 05.17.19

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Easy-to-make Beets & Blueberries Baby Food Recipe that your little one will love!

Looking for a new, nutrition-loaded puree recipe to make for your 6-12 month old baby? Your little one will love this one! It’s sweet, healthy, and full of antioxidants and vitamins.

Pro-tip: Save time and have organic, healthy baby food blends sent right to your doorstep with Little Spoon!

How to make this easy Beets & Blueberries Baby Food Recipe

1. Peel the beets

Wash and peel the beets, then cut into small cubes.

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2. Wash the blueberries

For this Beets & Blueberries Baby Food Recipe, you can either wash and use fresh blueberries or use frozen blueberries. Both options work great!

3. Steam everything together

Using a baby food maker or steaming basket, steam the beets and blueberries for about 10-15 minutes.

4. Blend into a puree

Place the steamed beets and blueberries in the baby food maker or blender to puree! Add in water from the steaming process or mix in breastmilk to achieve the desired puree consistency.

5. Store in the refrigerator or freezer

This baby food recipe can be stored in the refrigerator for up to 3 days or the freezer for up to 3 months. Be sure to use airtight baby food containers to ensure maximum freshness!

More baby food recipes your little one will love:

Banana Kale Oatmeal Baby Food Recipe
Carrot Butternut Squash Baby Food Recipe
Zucchini & Apple Baby Food Recipe

5 from 4 votes

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Beets & Blueberries Baby Food Recipe

Easy-to-make Beets & Blueberries Baby Food Recipe that your little one will love!

Course: Baby Food

Cuisine: American

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 6 servings

Calories: 37 kcal

Author: Christine McMichael

▢ 2 medium beets
▢ 1 cup fresh or frozen blueberries

Wash, peel, and cut the beets into small cubes.
Wash the blueberries.
In a baby food maker or steaming basket, steam the beets and blueberries for about 10-15 minutes (or until soft).
Blend the steamed beets and blueberries into a puree, adding water or breastmilk to create the desired consistency.
Store in the refrigerator for up to 3 days or the freezer for up to 3 months!

*If using fresh blueberries, add them to the steamer when the beets have about 5 minutes left.

Calories: 37 kcal

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Beets Baby Food (BLW and Puree)

Transform fresh beets into a delicious baby food with this easy method. This works as a baby-led weaning food or as a puree, and it’s easy to make ahead and freeze for future weeks.

Beets Baby Food

Beets are one of our favorite baby food options since they have a unique earthy flavor, and they are easy to prepare and serve. They’re also versatile and can be served as a single puree, a baby food combination, or as a BLW-style baby food.

When my oldest was starting solids, we had a plethora of beets from a local farmer, so we made and froze them in batches for her. She loved them!

Beet Puree

Making beet puree is as easy as boiling beets, removing the skin, and then pureeing smooth. The color is bright and pretty, and the flavor is wonderful. (OK, not everyone likes beets, but it’s awesome to offer such a unique flavor to babies.)

Beets for Baby-Led Weaning

Beets, when boiled until soft, are a great baby-led weaning food. They are soft, easy to hold, and easy to chew. You’ll want to slice them into longer pieces, rather than cube, so they are easy to hold and eat.

Ingredients You Need

To make this baby food, you need:

Beets: You can use golden or red beets, as they both work. The only difference is the color and that golden beets tend to stain a little less than red ones. To take a shortcut, you can also start with steamed beets from the supermarket. Look for them in the produce section (just be sure they aren’t pickled!)
Olive oil or butter: This can add some fat and flavor, but it’s optional.

To serve this as a baby food combination, you can mix with Apple Puree, Blueberry Puree, Sweet Potato Puree, Chicken Puree, or Avocado Puree.

Step-by-Step Instructions

Here’s a look at how to make this recipe. Scroll down to the end of the post for the full information.

Wash and cut off the root and stem ends of the beets. Cut into even slices, leaving the skin on.
Place into a medium or large saucepan and cover with about 2 inches of water. Simmer until the beets are soft when poked with a fork or paring knife.
Drain and run under cold water to help them cool down. Remove the skins by rubbing on them gently with your fingers—they should slip off.
To serve baby-led weaning style: Offer one or two slices at a time to baby to self-feed.
To puree, add beets to a blender. Blend, starting on low and working up to high. Add 1 tablespoon water at a time to make a smooth puree. Add the olive oil if using.

Serve, or mix with one of the optional flavors to make a baby food combination.

How to Store

Store the puree in airtight containers in the fridge for up to 5 days. Or, freeze in an ice cube tray overnight, transfer to a freezer bag, remove as much air as you can, and freeze for up to 6 months. Thaw 1-2 cubes in a container overnight in the fridge or at room temperature for about an hour.

Find more on how to freeze baby food and my go-to baby food containers.

Best Tips for Success

Cut the beets into similar-sized pieces so they cook at the same speed.
Leave the peel on and plan to slip it off at the end of cooking. (I find this to be the easiest method.)
Use red or golden beets.
Mix with Apple Puree, Blueberry Puree, Sweet Potato Puree, Chicken Puree, or Avocado Puree to make a baby food combination.
To serve as a BLW-style food, cut into thin, long pieces (about the size of 2 fingers) and cook according to the recipe. Remove the skin, let cool, and serve.

Related Recipes

I’d love to hear your feedback on this recipe if you try it, so please rate and comment below!

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Author Amy Palanjian

Cuisine American

Course Baby Food

Calories 58kcal

Servings 4 -6

▢ 1 pound red or golden beets
▢ 1 teaspoon olive oil (optional)

Wash and cut off the root and stem ends of the beets. Cut into even slices, about 1 inch thick, leaving the skin on. Place into a medium or large saucepan and cover with about 2 inches of water.
Bring to a boil over high heat, then reduce to medium to simmer rapidly. Cook for about 20-30 minutes or until the beets are soft when poked with a fork or paring knife. Remove from heat.
Drain and run under cold water to help them cool down enough to handle them. Remove the skins by rubbing on them gently with your fingers—they should slip off.
To serve baby-led weaning style: Offer one or two slices at a time to baby to self-feed.
To puree, add beets to a blender. Blend, starting on low and working up to high. Add 1 tablespoon water at a time to make a smooth puree. Add the olive oil if using.
Serve, or mix with one of the optional flavor combinations to make a baby food combination.

Calphalon 5-Quart Pot
Cutting Board
Storage Containers

Store the puree in airtight containers in the fridge for up to 5 days. Or, freeze in an ice cube tray overnight, transfer to a freezer bag, remove as much air as you can, and freeze for up to 6 months. Thaw 1-2 cubes overnight in the fridge in a container or at room temperature for about an hour.
Cut the beets into similar-sized pieces so they cook at the same speed.
Leave the peel on and plan to slip it off at the end of cooking. (I find this to be the easiest method.)
Use red or golden beets.
Mix with Apple Puree, Blueberry Puree, Sweet Potato Puree, Chicken Puree, or Avocado Puree to make a baby food combination.
To serve as a BLW-style food, cut into thin, long pieces (about the size of 2 fingers) and cook according to the recipe. Remove the skin, let cool, and serve.

Serving: 0.25cup, Calories: 58kcal, Carbohydrates: 11g, Protein: 2g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Sodium: 88mg, Potassium: 369mg, Fiber: 3g, Sugar: 8g, Vitamin A: 37IU, Vitamin C: 6mg, Calcium: 18mg, Iron: 1mg

Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

Recipes for salads with beets like in kindergarten

Beets are one of the most widely used vegetables on the kindergarten menu. And borscht, and vinaigrettes, and caviar, and a side dish - you can’t do without it. It begins to be introduced into the diet of young children quite early, but since the vegetable can cause allergies, you need to start very carefully, while carefully monitoring the reaction.

The total cooking time will be kept to a minimum if you buy the beets already cooked or if they are pre-cooked. nine0003 Save this recipe to Telegram or VKontakte

General\Active cooking time: 1 hour 30 minutes \ 20 minutes
Rating: 5 / 5 1 review Read more about rating
★★★★★

1

Rate recipe
Servings: 6 servings
Calories (100g): 100 kcal nine0012
Price: very economical

Ingredients:

Beets - 320 g Salad No. 1.
Apple - 210 g №1.
Lemon juice - 1 tsp. No. 1.
Vegetable oil - 35 g No. 1.
Beets - 350 g Salad No. 2.
Green peas - 50 g №2, canned.
Bulb onion - 45 g №2.
Chicken egg - 1 pc. #2 small. nine0012
Vegetable oil - 35 g No. 2.
Lemon juice - 1 tsp. No. 2.
Beets - 400 g Salad No. 3.
Bulb onion - 80 g №3.
Tomato paste - 1 tsp Number 3.
Sunflower oil - 30 g №3.
Sugar - 1 tsp Number 3.
Lemon juice - 1 tsp. Number 3.
Salt - to taste for all salads.

Preparation: Step 1

nine0002 Technological map No. 11.
Step 2

Cooking technology and quality requirements.
Step 3

Each salad has 6 children's portions.

First, salad number 1 - with beetroot and apple. Elementary simple, light and, due to the rather large number of apples, fresh and juicy.

Beets are thoroughly washed and boiled until tender. Cooking time always depends on the size of the beets. I had with a small fist, cooked in a pressure cooker for about 30 minutes. If the knife easily and freely enters the beets, then it is ready. Drain the water, cool the beetroot and peel it. nine0003
Wash the apple, peel and remove the seed nest.

Cut both the beetroot and the apple into small strips.
Step 4

The salad is dressed with refined vegetable oil (odorless), salt and citric acid. Since I don’t buy or use citric acid, I changed it to a teaspoon of freshly squeezed lemon juice.

Stir and serve on its own or as a side dish.
nine0012
Step 5

Technological card No. 10.
Step 6

Cooking technology and quality requirements.
Step 7

The next salad, at number 2, with the beautiful name "Dawn".

Thoroughly wash the beets, boil until tender, cool and peel.

We take a small egg, weighing about 50 grams. It must be washed and boiled until tender - 10 minutes after boiling water. Next, drain the boiling water and pour cold water, hold the egg there for a couple of minutes, and then select, peel and chop. nine0003
Peel the onion, blanch in boiling water and chop finely.

Scald canned peas with boiling water.

Cut the beets into small cubes.
Pitch 8

Add all ingredients to a bowl and season with lemon juice, salt and vegetable oil. Quite a dish on its own.

For myself, I added chopped sauerkraut to this salad and it tasted almost like a vinaigrette. By the way, already in the nursery, not only sauerkraut, but also sauerkraut are introduced into the children's menu. At least, in the technological map of the kindergarten, I found a vinaigrette with the addition of both cucumbers and sauerkraut. nine0003
Step 9

Technological card No. 9.
Pitch 10

Cooking technology and quality requirements.
Step 11

Well, the third option is beetroot caviar.

For it, as in the two previous options, rinse and boil the beets until tender. Then let it cool down and clean it.

Peel and cut the onion into small cubes. nine0003
Place a frying pan on the fire, heat it up, pour in vegetable oil and add the onion. Saute, stirring, for about 5 minutes. Make a small fire, because we do not need frying, but a tender, transparent, juicy onion.

After about 5 minutes, add a heaping teaspoon of tomato paste to the onion, stir and fry for another couple of minutes.
Step 12

Cut the beets into small cubes or grate them, as I did. Add to the pan to the onion, mix everything, close the lid tightly, make a minimum fire and simmer for 12-15 minutes. A couple of minutes before readiness, add salt, sugar, lemon juice and mix everything well. nine0003
Remove the caviar from the pan and let cool. It can be served as a side dish, or on toast, like a sandwich. Personally, I add myself a clove of garlic, ground pepper, coriander and brown bread passed through the press ... Well, I really like it.
Step 13

I noticed that if the onion is not subjected to heat treatment, but goes into the salad raw, then it must be scalded with boiling water before being cut.

As a child, my youngest child did not like raw onions at all, or their crunch, so I replaced it with a finely chopped apple ... if, of course, it was appropriate. For me, the combination of apple and beets is very harmonious. nine0003
Well, that's all I wanted to tell you about. Choose, try, I hope your kids will like at least one of the options. After all, vegetables in the children's menu is an important component.

Bon appetit everyone!

Categories: Tasty and inexpensive: recipes for lunch and dinner, From boiled beets, Low-calorie diet salads: recipes up to 100 kcal per 100 g, Easy recipes with apples, Recipes from green peas, Recipes like in kindergarten, Recipes for salads for children from 1. 5 to 7 years old with a photo, Salad recipes like in kindergarten, Beetroot salads, Apple salads: recipes, What to cook for children: menu from 1 to 7 years

Author: OlgaK Save this recipe to Telegram or VKontakte

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Author: OlgaK

Beetroot salad recipes for a 1.5-year-old child

Beetroot salads can be combined with any side dish (cereals, vegetable purees) and with meat dishes. We have selected a very simple beetroot salad recipe for children. But they can also be cooked in diet food.

CONTENTS
1. Simple beet salad
2. Beetroot salad with apples
3. Beetroot salad with prunes and walnuts
4. Beetroot salad with apples and raisins
5. Beetroot salad with pumpkin and raisins

useful vegetable for digestion. Beetroot dishes have a laxative effect, which is recommended for children with frequent constipation and irregular stools.

In addition, beetroot contains a sufficient amount of vitamins and minerals necessary for the growth and development of the child's body: iron, iodine, betaine (gives a red color to the vegetable), fiber, carbohydrates, amino acids, proteins, potassium, magnesium, zinc, calcium, phosphorus, cobalt, and vitamins B1, B5, B6, PP, C, E, provitamin A and folic acid. nine0003

simple beet salad

1 Average beets
1/2 teaspoon of lemon juice
1/2 teaspoon of vegetable oil
Salt to taste

Wash the beet with the help steam (or bake in the oven). Peel and grate the prepared beets on a coarse grater and lightly salt.

Mix lemon juice with vegetable oil and pour over the beets.

Beetroot salad with apples

Here is a classic version of beetroot salad with apple. Beetroot is known for its properties to ease digestion, and apple prevents iron deficiency anemia. So this salad is useful in all respects.