Mini #2: Beets and Yogurt with Mint

 

 

This recipe feels a bit like cheating. It’s VERY easy and almost completely hands off. You bake a couple of gorgeous beets, peel, blend with some mint, mix with yogurt … et voila! A protein and iron filled vegetarian meal for your little.

As beets are a root vegetable, they are naturally high in nitrates, which can hurt your little’s tummy if they have any sensitivities or not exposed to root vegetables. Since everyone gives their baby sweet potatoes this generally isn’t much of a concern.That being said though, I’d recommend this recipe for 9-12 + month babies depending upon their exposure to solids and root vegetables.

If you have any leftovers, the beets and mint blend freezes very easily (serve yogurt fresh). In addition, to being a great puree, add some pita bread to dip into this and you have an alternate snack!

Makes 6 to 8 servings

Ingredients:

3 medium sized red beets, trimmed
5 fresh mint leaves
Yogurt (I use thick 11% greek yogurt)

Directions:

Preheat oven to 400°F.

Wash beets leaving skin on. Place in two layers of foil on a baking tray. Fold up foil layers tightly. Bake for 1 hour.

Remove from oven and let cool. Gently peel skin from beets (the skin should almost completely fall off with some gentle peeling). Cut beets into quarters.

Place quartered beets and mint leaves in blender. Blend (adding a tablespoon of water at a time as needed) until well pureed.

Place desired amount in a bowl. Place an equal amount of yogurt in bowl. Mix and serve.