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Apples and Beets with Ginger

Age and Stage: 8 months+ | Stage Two | Second Foods and Beyond | 4 hours cooking

Ingredients

  • 4 large apples such as McIntosh
  • 4 large beets
  • 1/2 cup 120 ml cold water
  • 1/4 teaspoon pureed or grated fresh ginger

Instructions

  • Wash the apples and beets. Halve, core, and peel the apples, then roughly chop them. Peel the beets and chop them into small but relatively uniform chunks.
  • Transfer the apples and beets to the slow cooker. Add the water and ginger. Stir to combine.
  • Cover and cook on low for 4 hours, checking after 3 hours and adding more water if needed. After 4 hours, check the texture of the beets. If they are soft cooked, remove the beets and apples from the slow cooker and set aside to cool. Otherwise, cook for an additional 2 to 3 hours (to finish cooking more quickly, set the slow cooker to high).
  • The apples will simmer down nicely, while the beets will remain soft but should not be mushy.

Notes

Preparation and Storage for Baby:
When cooled, puree the food in batches. Use a food processor to achieve a smooth texture and add water, formula, or breast milk as you continue to puree. You can also partially puree the apples and beets so that the food has some lumps and bumps to help baby make the transition to table foods.
Using a slotted spoon, remove some of the beets and then spoon out some of the apples; set aside to offer as a finger food meal or serve slightly mashed. Store in the refrigerator for up to 3 days for babies and up to 6 months in the freezer
For the Family:
Prior to reducing to a texture suitable for your baby, remove some of the beets and apples and set aside. Serve this mix as a delicious side dish or as a spread (add some minced garlic and lemon) on crostini or other crusty-type breads or even crackers too.