With no peeling before you cook them, these are one of our go-to easy vegetable recipes to share with the kids.
To make this recipe, you can use either golden beets or red beets. I like this method with both varieties and use whichever we have access to.
Wash and cut off the root and stem ends of the beets. Cut into even chunks, about 1 inch thick, leaving the skin on.
Place into a medium or large saucepan and cover with about 2 inches of water. Bring to a boil over high heat, then reduce to medium to simmer rapidly.
Cook for about 20-30 minutes or until the beets are soft when poked with a fork or paring knife. Remove from heat.
Drain and run under cold water to help them cool down enough to handle them. Remove the skins by rubbing on them gently with your fingers—they should slip off.
Place beets into a bowl and toss with butter. Sprinkle with salt and serve warm or at room temperature.
To serve as a baby food, either halve or quarter the beets lengthwise so they are a good shape for baby-led weaning