Wash and peel a 8 small beets (you can always chop a larger beet in half or quarters if you cannot find a small one) place in roasting dish, drizzle with olive oil, cover with foil and place in oven at 350 for an hour while you clean and sterilize jars and prepare the remaining ingredients.
Wash and sterilize 7-9 250ml jars.
Wash, trim tops and tails from the turnips. Peel and slice or chop turnips to desired size, you can use a potato chipper like I did for this batch or make wide slices using a mandolin for putting in a sandwich.
Place 1 small roasted beet (about the size of the end of your thumb) in the bottom of each jar.
Pack turnips into jars making sure to leave room in jars so turnips will be fully covered by liquid while leaving adequate headspace from the top of the jar about an 1". . Divide the chopped garlic and onion slices evenly between the jars.
In a pot add the remaining ingredients and allow to simmer on low for 8-10 minutes stirring occasionally remove the bay leaves and set aside.
Fill jars with hot liquid leaving appropriate headspace, try to distribute the peppercorns and pepperflakes evenly between the jars. Break the Bay leaves into smaller pieces and evenly add them to the top of each filled jar. Add lids. These can be hot water bath canned for longer term storage or used within a month if not processing. Allow to sit about a week for the flavours to infuse.