First Bite: Roasted Pears, Carrots, & Beet


Prep Time: 10 minutes
Cook Time: 10 minutes
Ready In: 20 minutes
Yields: About 24 ounces

Tools Needed:
Vegetable peeler
Containers {glass jars, reusable pouches, etc.}

3 medium organic pears, peeled and cored{preferably D’Anjou or Bosc}
1 cup organic baby carrots
1 small beetroot, washed thoroughly and peeled
1 tablespoon organic coconut oil
1/4 cup purified water



  1. Preheat oven to 425 degrees F and line baking sheet with parchment paper {I used a glass dish; however, clean-up would have been much easier had I followed my own directions}.
  2. Cut pears, carrots, and beets into quarter-sized pieces and place on the baking sheet. Roast until fork tender, about 30 minutes.
  3. Remove from the oven and let cook slightly before transferring to a blender or food processor. Add the coconut oil and 2 tablespoons of the water.
  4. Blend on pulse until you reach the consistency you desire. Add additional water if necessary for a smoother puree.
  5. Allow to cool slightly before serving/storing



Storage Tip: Homemade purees last 5 days in the refrigerator or 3 months in the freezer.

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