Transform fresh beets into a delicious baby food with this easy method. This works as a baby-led weaning food or as a puree, and it’s easy to make ahead and freeze for future weeks.

Beets Baby Food

Beets are one of our favorite baby food options since they have a unique earthy flavor, and they are easy to prepare and serve. They’re also versatile and can be served as a single puree, a baby food combination, or as a BLW-style baby food.

When my oldest was starting solids, we had a plethora of beets from a local farmer, so we made and froze them in batches for her. She loved them!

Beet Puree

Making beet puree is as easy as boiling beets, removing the skin, and then pureeing smooth. The color is bright and pretty, and the flavor is wonderful. (OK, not everyone likes beets, but it’s awesome to offer such a unique flavor to babies.)

Beets for Baby-Led Weaning

Beets, when boiled until soft, are a great baby-led weaning food. They are soft, easy to hold, and easy to chew. You’ll want to slice them into longer pieces, rather than cube, so they are easy to hold and eat.

Ingredients You Need

To make this baby food, you need:

• Beets: You can use golden or red beets, as they both work. The only difference is the color and that golden beets tend to stain a little less than red ones. To take a shortcut, you can also start with steamed beets from the supermarket. Look for them in the produce section (just be sure they aren’t pickled!)
• Olive oil or butter: This can add some fat and flavor, but it’s optional.

To serve this as a baby food combination, you can mix with Apple Puree, Blueberry Puree, Sweet Potato Puree, Chicken Puree, or Avocado Puree.

Step-by-Step Instructions

Here’s a look at how to make this recipe. Scroll down to the end of the post for the full information.

1. Wash and cut off the root and stem ends of the beets. Cut into even slices, leaving the skin on.
2. Place into a medium or large saucepan and cover with about 2 inches of water. Simmer until the beets are soft when poked with a fork or paring knife.
3. Drain and run under cold water to help them cool down. Remove the skins by rubbing on them gently with your fingers—they should slip off.
4. To serve baby-led weaning style: Offer one or two slices at a time to baby to self-feed.
5. To puree, add beets to a blender. Blend, starting on low and working up to high. Add 1 tablespoon water at a time to make a smooth puree. Add the olive oil if using.

Serve, or mix with one of the optional flavors to make a baby food combination.

How to Store

Store the puree in airtight containers in the fridge for up to 5 days. Or, freeze in an ice cube tray overnight, transfer to a freezer bag, remove as much air as you can, and freeze for up to 6 months. Thaw 1-2 cubes in a container overnight in the fridge or at room temperature for about an hour.

Find more on how to freeze baby food and my go-to baby food containers.

Best Tips for Success

• Cut the beets into similar-sized pieces so they cook at the same speed.
• Leave the peel on and plan to slip it off at the end of cooking. (I find this to be the easiest method.)
• Use red or golden beets.
• Mix with Apple Puree, Blueberry Puree, Sweet Potato Puree, Chicken Puree, or Avocado Puree to make a baby food combination.
• To serve as a BLW-style food, cut into thin, long pieces (about the size of 2 fingers) and cook according to the recipe. Remove the skin, let cool, and serve.

I’d love to hear your feedback on this recipe if you try it, so please rate and comment below!

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Flavor Combinations (optional)

• Wash and cut off the root and stem ends of the beets. Cut into even slices, about 1 inch thick, leaving the skin on. Place into a medium or large saucepan and cover with about 2 inches of water.

• Bring to a boil over high heat, then reduce to medium to simmer rapidly. Cook for about 20-30 minutes or until the beets are soft when poked with a fork or paring knife. Remove from heat.

• Drain and run under cold water to help them cool down enough to handle them. Remove the skins by rubbing on them gently with your fingers—they should slip off.

• To serve baby-led weaning style: Offer one or two slices at a time to baby to self-feed.

• To puree, add beets to a blender. Blend, starting on low and working up to high. Add 1 tablespoon water at a time to make a smooth puree. Add the olive oil if using.

• Serve, or mix with one of the optional flavor combinations to make a baby food combination.

• Store the puree in airtight containers in the fridge for up to 5 days. Or, freeze in an ice cube tray overnight, transfer to a freezer bag, remove as much air as you can, and freeze for up to 6 months. Thaw 1-2 cubes overnight in the fridge in a container or at room temperature for about an hour.
• Cut the beets into similar-sized pieces so they cook at the same speed.
• Leave the peel on and plan to slip it off at the end of cooking. (I find this to be the easiest method.)
• Use red or golden beets.
• Mix with Apple Puree, Blueberry Puree, Sweet Potato Puree, Chicken Puree, or Avocado Puree to make a baby food combination.
• To serve as a BLW-style food, cut into thin, long pieces (about the size of 2 fingers) and cook according to the recipe. Remove the skin, let cool, and serve.

Serving: 0.25cup, Calories: 58kcal, Carbohydrates: 11g, Protein: 2g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Sodium: 88mg, Potassium: 369mg, Fiber: 3g, Sugar: 8g, Vitamin A: 37IU, Vitamin C: 6mg, Calcium: 18mg, Iron: 1mg