Win over your beet-skeptical diners with this vibrant side dish.

Simply Recipes / Ciara Kehoe

Pureed beets were an early solid food that met with approval from my son.

The continued re-introduction of vegetables in more age-appropriate forms has become a fun challenge for me in the kitchen.

Overhead shot of a plate with chopped pieces of beets in a creamy sauce, topped with sesame seeds

Simply Recipes / Ciara Kehoe

This creamy, vibrantly red beet salad has thankfully stuck around.

A dollop of sour cream brings the salad together, creating a sweet and tangy, creamy dressing.

(The dressing is also splendid on cut-up melon!)

Overhead shot of a plate with chopped pieces of beets over a creamy sauce, topped with sesame seedsOverhead shot of a plate with chopped pieces of beets in a creamy sauce, topped with sesame seeds

Simply Recipes / Ciara Kehoe

Line a small baking sheet with parchment paper.

Trim and peel the beets and dice them into 1/2-inch cubes.

When the beets have cooled, fold them and the sesame seeds into the dressing until fully coated.

Side view of a bowl with chopped pieces of beets in a creamy sauce, topped with sesame seeds

Simply Recipes / Ciara Kehoe

Serve immediately or, if possible, chill in the fridge for 30 minutes to an hour.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Easy Tweaks

The Beet Goes On