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Feel the Beet: Introducing Your Baby to Vibrant Veggies
July 23, 2012 • Posted by Katie Marber

As a healthy and effective way to wean your baby off mashed food, introduce your little one to a yummy stir-fry filled with nutrient-rich beets. Not only does the variety of bright colors keep your infant entertained, but the rich color comes from beets' unique source of phytonutrients. Beets contain vitamin A and vitamin C, along with fiber, calcium and potassium to make your baby strong. A good source of antioxidants, beets contribute to your youngster's health.*

This vibrant root vegetable can act as a great puree; however, steaming the beets brings out more of their bio-available vitamins. Make sure to buy fresh beets, preferably smaller beets, as those contain more beneficial nutrients than large beets. Remember that steaming the beets for too long compromises the health benefits, so make sure to cook them until they're just tender enough for your child to eat.

The beauty of beets lays in the luscious juiciness extracted by the heat. While you could use cubed chicken instead, the tofu captures the popping colors of the beets and creates a dish that will mesmerize your little one.

With the addition of shallots, onions and carrots, you might find yourself triple taste-testing the tempurature! Beets have always been a favorite of mine, so if you're like me, you might want to increase the serving size and dish this delicious stir-fry to the whole family!

Rainbow Beets:
Makes 2-3 servings

1 cup steamed red beets, cubed
1 cup steamed yellow beets, cubed
1/2 cup steamed carrots, cubed
3 cups cooked brown rice
1 small onion, diced
1/4 cup packed shallots, diced
1 cup tofu, cubed (or chicken)
pinch fresh parsley
olive oil

Directions

Steam beets in medium pot of boiling salted water for 10-20 minutes, depending on size. Test firmness with fork to check; they are cooked once tender. Wait for them to cool, then peel beets and cube them into bite-sized pieces. Separately steam carrots for 10-15 minutes, or until tender, then cut into bite-sized pieces. In nonstick skillet over high heat, saute shallots and onions for about 2 minutes with olive oil. Add in tofu cubes and stir-fry for 2 minutes. Reduce heat to medium-high; add in beets, carrots and parsley; toss until blended. In a separate bowl, combine ingredients with brown rice; toss until well-blended. Peas also work as an extra ingredient, if you'd like. Serve hot/warm and save remainder to heat up later. If avoiding microwaves, simply reheat leftovers in skillet with low heat.

*Vitamins and minerals data according to USDA National Nutrient Database

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