Beets are a great iron-rich, generally inexpensive and easy to prepare food. I have never understood why so many adults never add them into their vegetable repertoire. Do not be afraid to offer them to your child--their bright red color and super-sweet flavor make them a highly kid-friendly food. Just don't be freaked out by the ensuing red diaper contents!
The addition of a small amount of mayonnaise or yogurt to this recipe adds a particularly tangy flavor without turning it into a creamy salad.
If you have a baby who is still eating pureed foods, you can remove one or two of the baked beets and puree them plain before you add the rest to the salad.
Simple Beet Salad
8 medium to large beets
1/4 cup cider or balsamic vinegar
I clove of garlic, minced
1-2 tsp honey
1/2 cup onion (any type), thinly sliced
1 Tbsp firm yogurt or mayonnaise
2 Tbsp minced fresh dill (or about 2 tsp dried) (optional for added flavor)
Dash salt
Freshly ground pepper, to taste
Trim beets of their stems and greens.* Scrub beets and wrap them tightly in foil, piercing them with a sharp knife once or twice. Bake in a preheated 400 degree F oven for about an hour, or until they are tender.
Combine vinegar, garlic, honey, salt & pepper in a small bowl or jar.
Rinse the cooked beets under cool running water as you rub off their skins. Cut into 1 inch pieces, place in a medium bowl and pour the vinegar mixture over them. Toss to combine.
Add onions, yogurt or mayonnaise and optional dill and stir well.
Chill and correct seasonings.
*You can reserve the greens to saute with garlic and olive oil as a green vegetable side for another day--or add to soup!