Beet, Blueberry & Cinnamon Puree
This Beet, Blueberry & Cinnamon Puree combines the earthy flavor of beets with the sweetness of blueberries and a pinch of cinnamon!
This is a little embarrassing to admit, but prior to making my own baby food for Hanky Pank I had never eaten a beet. How is that even possible? Thinking back, it just wasn’t part of our family’s diet. For starters, my Mom was more of a baker than a cook. And while both my grandmas were cooks, I simply don’t remember there ever being beets.
One thing I have enjoyed about making baby food is making an effort to try new foods that I’m not as familiar with in order to give Hanky Pank more of a variety. I started with this Roasted Beet Puree after finding a bunch of golden beets. And while beets are great on their own, this puree add some sweetness with the addition of blueberries and a pinch of cinnamon.
And if your little likes this puree, try my Beet, Blueberry & Cinnamon Biscuits once they’re ready for finger foods!
Notes
Store for 3 days in refrigerator or 3 months in freezer
Ingredients
- 1 1/2 cup beets, peeled and sliced (approximately 3 beets)
- 1/2 cup blueberries
- 1/4 teaspoon cinnamon
Instructions
- Bring 2 cups of water to a boil in a medium pot with a steamer. Add beets and steam for 4 minutes. Add blueberries and steam until tender, about 1 minute.
- Transfer to food processor or blender using a slotted spoon and puree until smooth.
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