Baby’s Sweet and Spicy Root Vegetables
On the list of vegetables I didn’t used to like, beets and turnips were pretty high up there. And then I discovered roasting.
Roasting vegetables does something magical. It makes caramely sweetness and little crispy edges. A lot of baby food recipes call for steamed vegetables, which is great, but now that my baby is eating more variety, I thought I’d try new cooking methods for more flavor. So, roasting it is.
Beets are naturally sweet, and turnips are a little bit spicy and peppery. Together, they balance each other out to create a mildly sweet and spicy flavor. Plus, the color is gorgeous.
Cut up your beets and a turnip into cubes, drizzle with olive oil, and pop into a hot oven for about 40 minutes.
Toss them in a food processor or blender.
And purée, adding water or bone broth as needed to thin.
If you want to make a meal out of it, add some cooked lentils to the vegetables before puréeing.
Look at that color. My preschooler wants to eat this because it’s hot pink.
Use within a couple of days or freeze in ice cube trays, transfer to baggies, and use within a month.
Yield: 2 cups
Prep Time: about 5 minutes
Cook Time: 40 minutes
Total Time: about 50 minutes
Baby's Sweet and Spicy Root Vegetables
Earthy sweet beets and peppery turnips team up for a beautiful pair
1 medium sized golden beet*
1 medium sized red beet**
1 medium sized turnip
2 tablespoons extra virgin olive oil
1. Cut up the beets and turnip into small cubes.
2. Spread them out in a single layer on a cookie sheet and drizzle with olive oil. Pop in the oven and roast for 40 minutes or until they're soft with some crispy bits.
3. Purée in a food processor or blender, adding bone broth or water as needed until desired consistency is reached.
*Feel free to sub another red beet for the golden beet. I like combining them because golden beets are a little milder.
**Beets are highly pigmented and will make for interesting diapers. Don't be alarmed.
Use within a couple of days or freeze and use within a month.
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