Beetroot are rich in fiber, iron,manganese, folate, etc. Select firm and good quality beets for puree. Clean them nicely before using as beets are grown underground and tend to carry dirt. One small beet yields about three ounces of puree.
How to make beet puree
- 2 cups water
- • Rinse the beets in cold water, remove greens, and peel the skin with a veggie peeler. Dice into small pieces. (Soak beet root in water for 30 minutes to help loosen the dirt) • Peel off the beetroot skin. Cut into cubes. • Bring water to a boil in a medium saucepan. Reduce heat (until bubbles are soft) and cook beets until fork tender (about 10 to 15 minutes) • Cool down and then blend it using any liquid of your choice. • Puree cooked beets in a food processor or blender until smooth. Add water as needed to reach desired consistency.
- Some pediatrician’s recommend that you feed your baby commercially produced beet puree instead of fresh, due to high levels of nitrates; consult your doctor for advice.
- Clean beetroot before using and peel off the skin.
- Start your baby with beetroot with smaller quantity and then eventually increase the amount.
- You can also add other vegetables like carrot, potatoes, green peas etc. to the puree.
- If you are planning to freeze the puree than adjust the consistency once you are ready to serve as freezing may alter the consistency and make it more liquid.