From: Executive chef David Payne, Jelly, Denver. Yield: 15 10-oz. servings. 3 lb. red beets 3 lb. potatoes 3 lb. sweet potatoes 3 lb. bacon, raw 1 lb. yellow onion ½ lb. green onion 1 ½ cup heavy whipping cream 2 Tbsp. kosher salt 1 Tbsp. black pepper, ground Place beets in large pot, covering with water by 3 inches. Bring to a boil, then turn down to simmer until beets are cooked through. Use a thin knife to poke into center of beet to test doneness. When beets ...

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