Wash the carrot and beetroot. Peel and chop them uniformly.

Pressure cook or steam the carrot and beetroot chunks in a steamer until tender.

Check the doneness by passing a spoon or fork through the cooked pieces. You should be able to cut the pieces with ease.

Allow the cooked veggies to cool down. Now transfer them to a grinder jar or food processor and pulse to get a smooth puree. You may use the cooking liquid (if any) or boiled water to thin out the puree.

Warm the puree and serve immediately.