Here’s to Baby Food: Beet and Potato

While Baby Girl only tolerates this, she does like the beets a lot better mixed with some fruits and things. I think the beets and potatoes go well together. She doesn’t really agree.

Equipment:
Oven, cookie sheet, shallow baking dish
Food processor or blender

Ingredients:
1 lb. baby beets, trimmed and scrubbed
1 russet potato, scrubbed

1. Preheat the oven to 375°. Place the trimmed beets in the shallow baking dish and add 1/2 an inch of water. Cover the dish with aluminum foil. Prick the potato with a fork several times and place on the cookie sheet.

2. Bake both the beets and potato in the oven for about an hour. Let cool.

3. Peel the beets and potato and cut into chunks, discarding the skins. Process the potato in a food processor or blender until smooth, adding water as needed.

4. Process beets in a food processor or blender until smooth, adding water as needed.

5. Store beets and potatoes separately in airtight containers. They can be stored in the refrigerator for up to 3 days or in the freezer for 3 months. Serve by swirling equal parts beets and potato together in a bowl.

 

Fun Facts About the Author: Volume 9

I can’t seem to organize my thoughts well enough today to write about something real. Instead you get to find out that:

My favorite flavor of Pringles is Sour Cream & Onion.

I used to be Original flavor all the way, but now that I’ve cut way back on the amount of sodium in my diet I find them to be too salty. Go figure.