I made a mistake. I pretty big one.
And it involved beets.
My little one still loves purees in the reusable pouches, and still loves beets. So I didn’t think anything about it when I lovingly made her a pouch with this beet puree.
It just so happened that I gave it to her while we were over at a friends house having dinner [can you see where this is going? I sure didn’t]
My friend and I were in the living room sipping some cocktails, the hubbies where in the kitchen making us dinner and our toddlers were running around being toddlers.
This bliss lasted about 3 minutes.
Then it happened.
A scene that looked like a massacre took place. It started in their long white hallway. Beet red handprints running along the wall, drips of red puree on the floor, which led to foot prints throughout the entire house – the kitchen, living room [including their awesome white and blue chevron rug] and dinning room.
It was everywhere.
It was blood red beet puree.
I was beyond terrified.
Turns out that beet puree comes out pretty easily. It just takes a little water, elbow grease and when needed, some good carpet cleaner. We all survived this bloody mess.
Beet puree is amazing, so don’t let that story scare you. Just be smarter then me, keep on eye on your little one when they are eating it.
Since golden beets are a bit sweeter then red beets, this combination is a perfect balance of spicy and sweet. Mix in a little cloves or thyme to give a deeper, richer taste.
Golden + Red Beet Puree
3 small Red Beets
3 small Golden Beets
1/2 tsp Cloves
Cut off of beet greens and wash vigorously to get all the dirt off. Toss all beets into a medium sauce pan and fill with enough water to cover beets. Bring to a boil, then reduce heat to medium and cook beets for 45 minutes or until tender enough to pierce with a fork. Cut off hard top and remove skins [optional] place in blender and puree until smooth, adding water if needed.