ReSqueeze Pouch Recipe - Beet Carrot Ginger Purée

Beet Carrot Ginger Purée: 
2 Beets
4 Carrots
Few gratings of ginger
Peel and roughly cube carrots and beets, drizzle with olive oil and roast on baking sheet in oven for 30 min at 400 degrees. Let cool and put into food processor. Add ginger and blend to desired consistency. Yields approx 8 oz. 
Contributed by the wonderful mother and photographer Cristin More.