Any visual allure is a testament to beets.

I cooked this based on vibes using what I had on hand, I only bought the beets and the dill, but here’s the gist.

• 3 parts beets, peeled and julienned
• 1 part carrot, peeled and fine julienned
• 1 part parsnip, peeled and julienned
• 1 part yellow onion, julienned
• 1 part Yukon gold potato, cut into thin wedges, skin on, not much thicker at their widest point than the matchstick cuts
• Butter

Vegetable stock

Red wine vinegar, to taste

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In a thick bottomed pot on medium heat, sweat the beets, carrots, parsnips, onion, and potato in butter until the onions are translucent. A little color is okay, but they don’t need to brown.

Barely cover with stock, simmer, and cover. Simmer until the veg is soft and the broth has taken on the color of the beets, stirring occasionally, some ten to fifteen minutes.

Finish with a splash of vinegar. Portion and garnish as desired.

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I used four small-ish beets, three quarters of a pretty big onion, one average carrot, two small parsnips, and five small thin skinned potatoes. Probably a liter of stock. Even if my average and your average don’t match, the ratios are after the knife work, so more or less by weight. I finished with about 20ml of vinegar for the whole pot. The acidity helps the sweetness of the beets pop. It yielded around two liters.

To me only the beets and potato are strictly necessary. Throw in other vegetable and, in a fight, the beets will win.

The carrot being cut thinner is not a typo, I like how they cook down when they’re a bit thinner.