This recipe was created to accompany Delphey's Cold Cucumber Soup.
Recipe information
Yield
Makes about 1 cup
Ingredients
2 large beets, trimmed
2 tablespoons balsamic vinegar
1/4 cup heavy cream
Preparation
Step 1
In a saucepan cover beets with cold water and bring to a boil. Simmer beets 45 minutes, or until very tender. Drain beets in a colander and cool. Peel beets and in a food processor purée until smooth. Transfer purée to a large bowl and stir in vinegar and salt and pepper to taste. Purée may be make 1 day ahead and chilled, covered.
Step 2
In a small bowl beat cream until it just holds stiff peaks and fold into beet purée.
