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1
Preheat oven to 425F.
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2
Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender.
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3
Unwrap beets carefully and cool until they can be handled.
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4
Slip off and discard skins and stems.
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5
Cut each beet into 6 wedges.
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6
Beets may be prepared up to this point 1 day ahead and chilled, covered.
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7
Have ready a large bowl of ice and cold water.
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8
In a large saucepan of salted boiling water blanch turnips 3 to 6 minutes (depending on size), or until barely tender, and transfer with a slotted spoon to ice water.
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9
Return water in pan to a boil and blanch carrots 5 minutes, or until barely tender.
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10
Transfer carrots with a slotted spoon to ice water and drain turnips and carrots in a colander.
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11
If using baby turnips, cut each in half.
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12
Return water in pan to a boil and blanch onions 3 minutes, or until barely tender.
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13
Drain onions in another colander until cool enough to handle and peel.
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14
Vegetables may be prepared up to this point 1 day ahead, patted dry, and chilled, covered.
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15
Bring vegetables to room temperature before proceeding.
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16
In a large non-stick skillet heat butter over moderately high heat until foam subsides and saute turnips and carrots with pepper and salt to taste, stirring, until tender and golden, about 4 minutes.
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17
Transfer turnips and carrots with slotted spoon to a bowl and keep warm, covered.
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18
Add oil to skillet and heat over moderately high heat until hot but not smoking.
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19
Saute onions with pepper and salt to taste, stirring, until tender and golden brown, about 4 minutes, and with slotted spoon add to turnip mixture.
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20
Stir parsley into vegetable mixture.
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21
In oil remaining in skillet cook beets with pepper and salt to taste over moderate heat, stirring, until heated through.
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22
Serve beets with other vegetables (but do not toss together).
