How to Make It
Preheat the oven to 375°. 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 ½ hours, or until they are tender (a knife will easily go to the middle). Let cool in the foil.
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.
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.
Puree and finish with vinegar and cream