(The Best Years in Life) This is a lovely, earthy twist on potatoes gratin. A variety of beets gives this beet, turnip, and carrot gratin intense flavor and color. It is a rich side that goes equally well with lamb or fish and a lightly dressed salad. You can also eat leftovers for breakfast with an over-easy egg. Golden beets work very well with this recipe, but any combination of beets would work well, and red beets would make for an intense color combination. You can also skip the beets altogether and just use more turnips.