I have always home made baby food, for my sons a few years ago, and now for my daughter. I puréed squash, yams, peas – even fennel. It remained fairly basic. The other day I blended beef and carrots. It was edible. But when I accidentally realized how truly delicious, mouth-watering, adult-tastebud-pleasing, baby food could be, I decided to try pairings inspired at least as much by taste as nutritional imperative.
I was thinking about beet salad with goat cheese. I mixed red and golden beets because golden beets soften the intense flavor of red beets. The yogurt also brings it down a notch. Not quite the revelation of zucchini and flounder mousse, but very satisfying nonetheless.
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6-7 medium-sized red and golden beets
Sheep’s yogurt
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Preheat oven to 350°F (170°C)
Trim the greens and root from the beets.
In a cast-iron pot with lid,* drizzle a little olive oil, place the beets cut side down, close lid and cook in the oven for 1 hour. Remove from oven and let cool until OK to peel the beets.
Peel beets, blend, put in jars and freeze if desired. Add a teaspoon of yogurt just before serving.
*Alternatively, use an oven pan sealed with aluminum foil.
Nettle and Quince 
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