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Serves: 8
9 tablespoons unsalted butter, divided (1 for the skillet, 8 for the sauce)
4 1/2 pounds mixed beets and turnips (I used red, gold and chioggia beets), peeled and sliced thin crosswise (I used an mandolin)
3/4 cup finely chopped shallots
2 teaspoons minced garlic
2 teaspoons chopped fresh thyme
Kosher salt
Freshly ground black pepper
3/4 cup chicken stock (preferably homemade)
1 tablespoon chopped fresh chives
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