Ingredients
2 medium beets, peeled
2 apples, such as Macoun or Winesap, peeled, cored, and cut into 1/4-inch dice
Juice of 1 lemon
1 medium baking potato, peeled and cut into 1/4-inch dice
1 medium celeriac (celery root), peeled and cut into 1/4-inch dice
1 small butternut squash, peeled, seeded, and cut into 1/4-inch dice
4 tablespoons unsalted butter
1 medium onion, cut into 1/4-inch dice
Salt, to taste, plus more for water
Freshly ground black pepper
2 tablespoons fresh flat-leaf parsley, coarsely chopped
Preparation
Heat oven to 475 degrees. Wrap beets in aluminum foil. Bake until a knife easily pierces beets, about 45 minutes. Let cool 1 hour. Meanwhile, toss apples with lemon juice.
Bring a large stockpot of salted water to a boil. Meanwhile, prepare an ice-water bath. Blanch potato for 1 minute, and transfer to ice-water bath to stop cooking. Remove potato from bath; drain in colander. Repeat process for celery root and squash, blanching each for 2 minutes.
In a heavy skillet over medium-high heat, melt butter until bubbling. Add onion, and cook until softened, about 2 minutes. Add celery root, and cook 2 minutes. Add potato; cook 1 minute. Add beets and apples; cook, stirring, until all ingredients are tender, about 3 minutes. Season to taste.
Remove from heat; sprinkle with parsley. Serve.
