Beet Mousseline

Directions

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.