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Ruby Red Root Puree Made With Pompeian Olive Oil

Is there anything more dazzling than a bright array of vegetables in the summer? Often times root vegetables perform a solo act, but blended together, these grown-underground gems can create new depths of flavor. Red and orange vegetables are high in Vitamin A so not only will your eyes be dazzled by this dish, but so will your body. In this recipe, you will roast, saute and puree your way into an exciting new take on a veggie side dishes.  Purees are decadent, simple and versatile and can be eaten as a side, as a soup or as a colorful bed to your favorite entree.

Pompeian Olive OilWe made this recipe with Pompeian Extra Virgin Olive Oil. Pompeian was started in Tuscany and has been importing olive oil for over 100 years. They blend and bottle their olive oil daily to maintain the highest level of freshness. The thing that makes Pompeian Olive Oil difference from the others is that they import their olive oils from multiple regions depending on season so you know you are always getting the best.


Ruby Red Root Puree

Tips for serving: If you want to eat this dish as a soup, add one extra cup of broth to thin out the mixture. For more healthy recipes, follow @BerryRipeBlog, @Stefanielhuber, and @PompeianOils



3 beets peeled and cubed

1 sweet potato peeled and cubed

1/4 kobocha squash peeled and cubed

1 red potato cubed

1/2 red bell pepper sliced

3 tbs Pompeian Extra Virgin Olive Oil

1 tsp Italian seasoning

salt and pepper to taste

1/2 yellow onion chopped

2 cloves garlic dice

3 c vegetable broth

juice from 1/2 lemon to finish



Preheat oven to 400 degrees.


Place the first 5 ingredients onto a baking sheet.  The Kobocha Squash usually comes pre-quartered in the vegetable section of your local grocery.


Drizzle vegetables with 2 tbs of Pompeian Extra Virgin Olive Oil.


Sprinkle with Italian seasoning, salt and pepper.  Toss the vegetables to coat and roast for 30 minutes.


In a large sauce pan, saute the onion and garlic until translucent.  Place the roasted vegetables into the onion mixture.  Slowly add vegetable broth and simmer for 10 min.


Using an Immersion blender, puree the vegetables until they form a smooth consistency.  If using a standing blender, puree in batches.


Finish this ruby red root puree with lemon juice and salt and pepper if needed.


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