- ¼ cup heavy cream
- 2 tablespoons balsamic vinegar
- 2 large beets, trimmed
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...