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beets my heart

review
ravenhigheagle avatar
Private Recipe by
Raven Higheagle
@ravenhigheagle
Prescott, AZ

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?

read more
yield serving(s)
prep time 1 Hr
cook time 15 Min
method Stove Top

Ingredients For beets my heart

  • 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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