Kid-friendly ways to cook beets from Parenting columnist Catherine McCord of Weelicious
My Philosophy: Weelicious is about making kids great, healthy eaters from day one—or year 6 if you're just getting started—while also making kitchen time easy for parents. I went to culinary school and consider myself a pretty good cook, but when I had my kids, Kenya, 6, and Chloe, 4, I quickly realized I didn't have a clue how to cook for them. Kids experience food—its texture, taste, shape, color—differently than we do, and delicious recipes alone didn't cut it. I needed strategies, too, and now I'm going to share them with you. If I've learned one thing, it's the more you involve kids in the process, the more excited they become about eating. Let's get your kids in the kitchen and make cooking and eating fun for everyone!
1 Pretty in Pink Hummus
Roast and peel 1 medium red beet along with 1 large unpeeled garlic clove (see recipe below). Place the beet; the peeled garlic clove; a 15-oz can of white beans, rinsed and drained; the juice of 1/2 lemon; 1/4 cup olive oil; and 1 tsp kosher salt into a food processor and puree until smooth. Serve with cut-up vegetables or pita chips.
2 Bright Start
Sift together 1 cup all-purpose flour, 3/4 cup whole-wheat flour, 3 Tbsp brown sugar, 1 Tbsp baking powder, and 1/2 tsp kosher salt into a bowl. Place 3/4 cup beat puree; 1 1/4 cups milk; cup plain Greek yogurt; 1 large egg; 3 Tbsp unsalted butter, melted; and 1 tsp vanilla in another bowl and whisk. Add dry ingredients into wet and stir until just combined. Drop about 2 Tbsp of the pancake mixture onto a greased pan over medium heat; cook 3 minutes on each side. Serve with honey, syrup, or raspberry sauce.
3 Chocolate Velvet Beet Cupcakes
Preheat the oven to 350°F. Sift together cup cocoa powder, 1 1/2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 3/4 cup sugar, and 1/2 tsp salt into a bowl. In a separate bowl, whisk together 2 large eggs; cup vegetable oil; 1 large beet, roasted and pureed (see page 54); and 2 tsp vanilla. Slowly stir dry ingredients into wet. Pour cup batter into 12 paper-lined muffin cups. Bake for 25 minutes, or until a toothpick comes out clean.
Place one 8-oz package cream cheese, 1/2 cup unsalted butter, 1/4 cup powdered sugar, 1/2 cup beet puree, and 1 tsp vanilla in a mixer and beat on medium-high until fluffy. Spread on cooled cupcakes.