Sweet beets and spicy radishes are the perfect pair for a healthy, adventurous, and delicious homemade baby food recipe. This Chioggia Beet + Radish + Chia Seed puree is so easy to make, packed with protein, and requires just three ingredients.
This puree is so pretty that I toyed with calling it ‘pretty in pink’ puree, but realizing that places me in the ‘I grew up in the 80’s camp’ made me feel old so I left it alone. But really, you guys, this puree is so darn pretty! Every time I go into my freezer, I see these cute little pink cubes of yumminess and instantly get happy. Like really really happy! Like I smile to myself and start twirling around my kitchen like I am a princess or something happy! Thus making Ellie gives me the oh mom, even though no one can see us, I am extremely and constantly embarrassed by you look while Parker just gives me the you have ten seconds to get that pink puree into my mouth before I start screaming in hunger look.
For Ellie’s sack, I prance even more on my way to the microwave to heat some up dinner for Parker.
Because, let’s face that facts that we are here to embarrass our kids and I intend to do a thorough job at it:)
My Whole Foods doesn’t carry Chioggia beets year round, so when I saw them there I had to grab them. Have you had Chioggia beets? Most of the time they are white with pink ribbons on the inside and have a delicate but still sweet taste. I just love their fun color (and that they don’t bleed all over me) and buy and eat them up when they are in season (usually in the summer). If your store doesn’t carry Chioggia beets, this recipe would also work with any colored beets or radishes you can find.
Even though they are gently boiled with radishes, which look almost identical in color, these beets and radishes are truly opposite in taste. While the beets are sweet and mild, the radishes are sharp and spicy. When pureed together, they become the perfect pair, a ying and yang to baby’s palette. I mixed in some chia seeds not only for an extra boost of omega 3’s but to also add just a pinch of earthiness to the puree. If you are feeling gutsy you can feel free to mix in a touch of lemon zest or chives to round out this puree.
Other ways to enjoy this puree:
Pair with a white fish puree for a soft but tasty dinner for baby.
Serve over some ricotta cheese with a drizzle of olive oil for some extra healthy fat and omega-3’s.
Serve to baby wearing a tutu and fairy wings.
Alongside a serving of broccoli puree and apple puree.
Chioggia Beets + Radishes + Chia Seeds
4 medium chioggia beets (or any variety you prefer), trimmed
5-6 radishes, trimmed
1 teaspoon chia seeds
1- Place the beets into a medium saucepan and cover with water. Heat on medium heat until you reach a boil and then reduce heat and simmer, covered, for 20 minutes.
2- Place the radishes into saucepan with beets and let cook for an additional 20 minutes, or until beets and radishes are tender enough to prick with a fork. Let cool slightly.
3- With a slotted spoon, removed beets and radishes. Peel beets. Add beets, radishes and chia seeds to blender or food processor and puree until smooth, adding water from saucepan, breast milk or formula in 1/4 cup increments until you reach desired consistency.
Makes – 12 ounces
Storage – 3 days in the fridge or 2 months in the freezer