Fantastic Beets, Baggage, And Brew Stew

• 3 pounds medium red/purple beets
• 1 tablespoon olive oil
• 1 tablespoon Kosher salt, divided
• 4 tablespoons unsalted butter
• 4 large parsnips, peeled and chopped
• 4 large carrots, peeled and chopped
• 2 cloves of garlic, minced
• 1 large red onion, chopped
• 1/2 tablespoon freshly ground white pepper
• 6 cups chicken stock (may add up to 8 cups)
• 2 tablespoons chopped fresh thyme
• 2 tablespoons sherry vinegar
• 1/4 cup heavy cream
• fresh dill springs (optional)

1. Preheat the oven to 375u0b0. Drizzle beets with olive oil and season with 1-teaspoon of kosher salt. Wrap the beets in 2 sheets of heavy duty foil. Set beets on a baking sheet and roast for 1 1/2 hours, or until they are tender (a knife will easily go to the middle). Let cool in the foil.
2. After removing the beets from the oven, heat a large dutch oven over medium heat. Melt the butter and add the parsnips, carrots, onion and garlic; season with 2 teaspoons salt and white pepper. Cook for about 10 minutes stirring frequently until the onions have become translucent.
3. Peel the beets and quarter them; add them to the pot with the fresh thyme. Cover with the chicken stock and bring to a simmer. Cook for 30 minutes until all the vegetables are tender.
4. Puree and finish with vinegar and cream

purple beets, olive oil, kosher salt, unsalted butter, parsnips, carrots, garlic, red onion, freshly ground white pepper, chicken stock, thyme, sherry vinegar, heavy cream, dill springs

Taken from www.myrecipes.com/recipe/fantastic-beets-baggage-brew-stew (may not work)