BEET PICTURES RECIPES

Steps:

• Preheat oven to 400°.
• Leave root and 1-inch stem on beets; scrub with a brush. Wrap each beet in foil. Bake at 400° for 1 hour or until tender. Remove from oven; cool slightly. Trim off beet root; rub off skin. Cut beets in half. Place in a food processor; process until smooth, adding water, 1 tablespoon at a time, if needed, to reach desired consistency.
• Easy Freezing This recipe is based on 1/4-cup serving sizes. If you freeze batches in ice-cube trays, one cube usually holds 2 tablespoons. We recommend defrosting just one cube when baby is new to solid food. Later on when baby has started eating more, defrost two to four cubes (2 to 4 ounces or 1/4 to 1/2 cup).

Steps:

• Heat 1 tablespoon oil in a large Dutch oven over medium-high. Cook mushrooms and pearl onions, stirring occasionally, until browned, 5 to 6 minutes. Transfer to a bowl.
• Heat remaining 3 tablespoons oil in Dutch oven over medium-high. Cook beets, carrots, and parsnips, stirring occasionally, until vegetables are softened, about 6 minutes. Add tomato paste, garlic, smoked paprika, and thyme sprigs and cook, stirring constantly, until vegetables are coated, about 2 minutes.
• Stir in wine, and bring to a boil over medium-high. Reduce heat to medium; cook until wine has reduced and vegetables are slightly glazed, about 3 minutes. Stir in broth, farro, salt, and pepper; bring to a boil over medium-high. Reduce heat to medium-low, and simmer, partially covered, until farro and vegetables are tender, about 35 minutes, adding mushrooms and pearl onions during final 15 minutes of cooking.
• Remove from heat, stir in balsamic vinegar, and discard thyme stems from pot. Ladle stew into bowls and garnish with parsley and thyme leaves.