9 tablespoons unsalted butter, divided (1 for the skillet, 8 for the sauce) 4 1/2 pounds mixed beets and turnips, peeled and sliced thin crosswise 3/4 cup finely chopped shallots 2 teaspoons minced garlic 2 teaspoons chopped fresh thyme Kosher salt Freshly ground black pepper 3/4 cup chicken stock 1 tablespoon chopped fresh chives Preheat the oven to 400*. Grease a 12-inch cast iron skillet with 1 tablespoon of butter. Working from the outside in, tile sliced beets and turnip

INGREDIENTS: 3 cups shredded beets 4 eggs ¼ cup oil 2 cups sugar 2 cups flour ½ tsp salt 2 tsp baking powder 1 tsp baking soda 3-4 ounces unsweetened chocolate INSTRUCTIONS: Heat oven to 325*. Grease 2 9inch cake pans, Whisk dry ingredients together. Melt chocolate very slowly over low heat or in a double broiler. Cool chocolate, blend thoroughly with eggs and oil. Combine chocolate mixture with beets and then start mixing in the dry ingredients. Pour into pans. Bake until f