Pureeing fruits and vegetables into little culinary masterpieces can be quick and easy! I introduce, and lets be honest hide, vegetables with fruits that many would otherwise snarl their nose at and say “NO WAY!” Beets, for example, are gorgeous in color and are a boost of vitamins and minerals. In addition providing antioxidants and anti-inflammatory support are great additions to any diet! Beets have a distinct taste though and being a root vegetable can be a smidge fiberous. I have found that roasting root vegetables is outstanding as it brings out natural flavors and sweetness. Here is my recipe!
-good handful of fresh blueberries
-bundle of beets — wash, de-stem, and I peeled them though you don’t have to! – wrap them in tin foil
Preheat your oven to 375 degrees. On a lined cookie sheet, first place the beets that have been securely wrapped in foil. Their juices will start to leach through the roasting process. You can add a very very small amount of olive oil to the beets before you wrap them if you’d like. Roast the beets for about 10-15 minutes. Then add the banana in its peel and the blueberries. Continue roasting until the blueberries just begin to burst and the beets are soft. Let all ingredients cool for about 20-30 minutes. After they have cooled, squeeze the banana from its peel into the bullet (or food processor), add blueberries and beets. Puree until the desired consistency and voila! You have a gorgeously bright puree that is healthy and delicious! I serve mine over greek yogurt.
Now, you’re probably asking yourself….”what else can I sneak into my kids diet?” Well Mom, the list is endless! Go out there, sneak it in, and comment on what worked for you!