Interestingly enough, this is made of potatoes, carrots, rutabaga, and cheese, not turnips nor beets.

2 1/2 lbs chopped potatoes
3/4 tablespoon salt
1 lb chopped carrots
1 lb rutabaga
6 tablespoons unsalted butter
3/4 tablespoon pepper
2 cups shredded cheddar cheese

1. Preheat oven to 350F. Place potatoes in a saucepan, cover with water, and add some salt (not included in the ingredients). Do the same to a second pan, but add the carrots and rutabagas instead. Boil both saucepans until veggies are soft, at least 10 minutes. This will take slightly longer for the carrots and rutabaga mix.
2. Drain the veggies, then return them to their respective pans. Add half the butter into each pan. Mash the vegetables until they are smooth and season both with salt and pepper.
3. In a casserole dish, spread layers of the mashed potatoes and carrot-rutabaga mixture, starting with the rutabaga and then the mashed potatoes. I did two layers of each personally.
4. Sprinkle the cheese on top and bake for 15 minutes.