Beet Mousseline

1. 1

   In a saucepan cover beets with cold water and bring to a boil.

2. 2

   Simmer beets 45 minutes, or until very tender.

3. 3

   Drain beets in a colander and cool.

4. 4

   Peel beets and in a food processor puree until smooth.

5. 5

   Transfer puree to a large bowl and stir in vinegar and salt and pepper to taste.

6. 6

   Puree may be make 1 day ahead and chilled, covered.

7. 7

   In a small bowl beat cream until it just holds stiff peaks and fold into beet puree.

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