First, we must prepare the beets. If you know how to roast a beet, skip to step 2.

There is no way around it; beet preparation results in a bloody mess that will resemble a crime scene. But that's half the fun, right? And let's be frank - we are totally going to murder these beets beyond recognition.

Therefore - set oven to 400 degrees. Scrub the beets, lop off their tails and "heads" (but keep the leaves to sautee later, mmm), and make a tinfoil pouch.

Put the beets into the pouch and put a pat of butter on each beet. Seal up pouch, put on a tinfoil lined baking pan and bake for at least 45 minutes (or until you can easily pierce the beet with a knife).

Let the beets cool down for a bit, the holding a paper towel in each hand, gently remove the skin off the beets. It will slide right off. Bonus points if you don't stain your hands pink during this step. Slice up your beets into a few pieces each.

Your cutting board will hate you, but fresh roasted beet is so delicious that you will ignore the stains. Pair extra beet slices with goat cheese (and fresh greens, if desirefor a bonus round!

Coarsely chop a head of cauliflower, disposing of the hard stem and leaves. Steam the cauliflower until it's very, very tender.

In your handy, dandy food processor (or using an immersion blender or your kettlebell Adrienne-strong arms with a masher), blend the cauliflower with the cream cheese and butter. You may need to do this in two batches if you have a smaller food processor.

Once the 'base mash' is done, throw in the beets and blend. Add as many beets until you reach a preferred taste.

Salt and pepper to taste!

It tastes so good it might as well be a dessert! Two veggies, wholesome fat, yum. It's the prettiest in pink caulimash that anyone will ever see! I served it with baked haddock, the base mash, sauteed beet greens.