This little root vegetable sure is a powerful little one, in nutrition and in power to paint you and your kitchen a lovely shade of magenta! By the end of cooking a few recipes with beets, you can expect to have kitchen towels and all surfaces dotted with pink like we did, but it is certainly worth it. In our opinion, the pink was lovely! The pan we roasted a few beets in worked perfectly as a stained glass window piece!
Besides their tint power (and you can expect a little craft taking advantage of that tomorrow!), what else are beets good for?
The Vitamin C in beets boosts the immune system, which is perfect for yucky winter colds. Also packed in is fiber, potassium, manganese, and B folate. These all work together to boost your stamina by improving blood flow and reducing blood pressure. While your little one might not have any shortage of stamina, maybe you can benefit from these recipes and be able to keep up with them instead of beeting your head against the wall(;Because we love our fellow Constructive Eaters so much, we want to introduce not one but THREE recipes with beets at the root of the dish that you can enjoy this Valentine’s Day! These simple breakfast foods are all toddler friendly and contain overlapping ingredients which is friendly for YOU to make things simpler! These funny little root vegetables can have a weird reputation, but we assure you that all these dishes are tasty AND healthy, plus what toddler can turn down brightly tinted breakfast food on Valentine’s Day! This is a great way to introduce new tastes, these recipes have a lovely rich undertone of beet flavor without being overwhelming. If you’re not convinced or have a particularly picky child at your table, feel free to reduce the beet ratio in any of these recipes.
Beet Pancakes Recipe
No rising, and no flour, WHAT?! These bright little circles are soft and yummy regardless. To make them gluten free, just make with oats that are certified cross-contamination free.
- 2 small beets
- 1/2 cup coconut cream
- 1/2 cup greek yogurt
- 3 eggs
- 1/2 tsp soda
- 2 cups oats
- Coconut oil for pan cooking
Peel and roast or boil beets for 35 minutes, dice up and puree in a blender (you might have to add a spoonful of water if your blender isn’t very powerful). Mix in the rest of the ingredients and blend until it’s a batter consistency. If you find it’s too runny, add more oats, and more cream/a little bit of water if too thick. Dallop onto an oiled pan on low/medium heat and flip while still soft. Best served warm, we used butter and maple syrup, but any jam would be delicious, and the applesauce in our next recipe also made an awesome dipper!
Beet Applesauce Recipe
- 6 apples
- 1 beet
- 2 tsp. pumpkin pie spice (and then to taste)
- 1 tsp. ginger (even better if fresh!)
- 1/2 cup water
Peel and dice up the apples and beets, then add all the ingredients in a saucepan over medium heat. Let cook for 30-40 minutes stirring occasionally until the apples and beets are soft. Let cool slightly (we did while we were making the pancakes!) then dump into a blender and puree! If you aren’t as keen on beets, feel free to reduce to 1/2 or 3/4 to still get a lovely deep color and an extra nutritional boost over plain oatmeal!
Beet Apple Veggie Oatmeal Recipe
- 2 cups water
- 2 cups oats
- 1 beet, finely shredded
- 1 carrot, finely shredded
- 1 apple, coarsely shredded
- 1/2 cup coconut cream
- 2 tsp. pumpkin pie spice
- Sweetener of choice if desired
Mix all ingredients save the coconut cream in a saucepan and cook on medium heat for ten minutes (if using quick oats, add in the last minute of cooking, remove from heat, then cover for three minutes). Taste and adjust spice preferences and enjoy! We used monk fruit extract as a sweetener, but honey, brown sugar, or stevia would be good as well. This dish would also be scrumptious with some flax seed, chia seeds, finely chopped almonds or coconut shavings on top.