Follow these steps for perfect results
beets
trimmed
balsamic vinegar
heavy cream
Place beets in a saucepan and cover with cold water.
Bring the water to a boil.
Reduce heat and simmer for 45 minutes, or until beets are very tender.
Drain beets in a colander and let them cool.
Peel the cooled beets.
In a food processor, puree the peeled beets until smooth.
Transfer the beet puree to a large bowl.
Stir in balsamic vinegar, salt, and pepper to taste.
In a separate small bowl, beat heavy cream until it just holds stiff peaks.
Gently fold the whipped cream into the beet puree.
Serve immediately or chill for later.
Expert advice for the best results
Roasting the beets instead of boiling will intensify their flavor.
Adjust the amount of balsamic vinegar to your taste.
For a vegan version, use cashew cream instead of heavy cream.
Everything you need to know before you start
10 minutes
Can be made 1 day in advance.
Serve in a small bowl or ramekin. Garnish with a sprig of dill or a drizzle of balsamic glaze.
Serve chilled or at room temperature.
Pairs well with grilled fish or chicken.
Serve as part of a charcuterie board.
The acidity complements the beets.
Discover the story behind this recipe
Often served as an elegant starter.
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