Beet Puree

I have mentioned beet puree in a couple different posts so far.  Like pizza, two types of cookies, and even pancakes.  So I thought it was high time beet puree had its very own post.  Beet puree is very versatile and is my 'go to' food dye anytime I want to make a red velvet anything.  I just can't stand the thought of using that much artificial food dye in a single recipe!

Beet puree can also be used as a baby food.  Beets will not be one of baby's first foods (in those early months).  Baby's system needs to mature a bit first.  I recommend waiting until your baby is about 10 months old before giving them beet puree.  Since beets do have a rather strong flavor, you may want to mix them with some applesauce or pears to sweeten them up the first few times you introduce them.

Beet Puree
An Amy Original

3-4 medium sized beets

Cut the stems and roots off, very close to the beet.  Run under water to remove any dirt.  Cut any large beets in half.  Do not peel at this point.  It will be much easier after they are cooked.

Place in a pot and cover beets with water.  Boil over medium heat for 30 minutes or until beets pierce easily with a fork (they will still be somewhat firm).

Scoop beets into a colander and rinse with cold water.  Reserve the water the beets boiled in.  Once the beets are cool enough to handle, gently rub the skins with your fingers and the skins will peel off easily.

Roughly chop the beets and place them in a food processor add enough liquid (use the liquid leftover from boiling the beets) to pulse into a smooth puree.  Pulse until beets are very smooth.  Use the puree immediately or freeze in desired sizes. 

If I am saving the puree for baby food, I use ice cube trays.  Otherwise I freeze the puree in baggies.  I usually do 1/3 cup.