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


Add to Grocery List

  • 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

How to Make Beets My Heart


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

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About Beets My Heart

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