Beets My Heart

Raven Higheagle


For some reason, beets frighten people. So do turnips. And Parsnips. Why you ask? They've simply gotten a bad rap!!! The combination of these root vegetables with cream and some simple seasoning makes a really wonderful side to roast pork or chicken or even a standing rib roast.
Did I mention that they are vitamin-packed too?

☆☆☆☆☆ 0 votes
Serves 8
1 Hr
15 Min
Stove Top


2 lb
beets, peeled and diced
1 lb
turnips, peeled and diced
1/2 lb
parsnips, peeled and diced
2 Tbsp
olive oil
1 tsp
sea salt
1 tsp
freshly grund black pepper
1 c
heavy cream


1Preheat oven to 400 degrees.
2Toss beets, turnips, and parsnips in the olive oil and sprinkle with salt and pepper.
3Place the vegetables in a shallow baking dish, cover with foil and bake for 1 hour, or until tender.
4Transfer the vegetables to a heavy saucepan and add the cream.
5Over medium-high heat, cook the mixture for about 15 minutes, or until the cream is reduced by half.
6Puree the mixture, while still hot, in batches, in a food processor until smooth.
7Add additional cream 1 tablespoon at a time, if the mixture is too thick.
8Serve immediately.

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