Use the “magic for­mula” of the three E’s—ex­pose, ex­plore, and ex­pand—to in­tro­duce your kids to this root veg­etable.

FamilyFun - - DIG IN -

Th­ese bright-red veg­gies are su­per­nu­tri­tious and sur­pris­ingly sweet. Here, Me­lanie Po­tock, a pe­di­atric feed­ing spe­cial­ist and author of Ad­ven­tures in Veg­gieland: Help Your Kids Learn to Love Veg­eta­bles With 100 Easy Ac­tiv­i­ties and Recipes, gives you three ways to help your kids learn to love ’em! EX­POSE Make a beet tat­too. Food play helps kids build con­fi­dence to try some­thing new. In this case, you can use beets to make tem­po­rary tat­toos! Slice off the root and place it stem side up in an inch of boil­ing wa­ter. Cook 4 to 6 min­utes, un­til ten­der. Once cool, press a mini cookie cut­ter into the bot­tom and cut away around the shape. Let kids lick the stamp, press it onto their skin and hold for a minute. Voilà! They’ll have a pretty, light-pink tat­too. EX­PLORE Have a taste. A dip is a great way to start. Blend 2 small cooked beets, 1 banana, 2 Tbs. plain yogurt, and 1 Tbs. honey un­til smooth. Serve with ap­ples. EX­PAND Be bold with a sauté. Chop 3 large bunches of beet­green stems into 1-in. pieces, and tear the leaves into bite-size ones. Sauté the stems in 1 Tbs. olive oil and 2 Tbs. chopped crys­tal­lized

gin­ger. Add the leaves and toss with 1 Tbs. ap­ple-cider vine­gar. Sea­son with salt and pep­per. Cook 2 to 4 min­utes, un­til wilted.

ERASE STAINS Stuck with pink fin­gers? Rub them with a piece of raw potato un­der run­ning wa­ter. Works like magic!

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