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Epicurious

Beet Mousseline

4.6

(3)

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

  1. 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.

TagsSauceBeetRoot VegetableVegetableDinnerGluten FreeNut FreeVegetarianEasy5 Ingredients or FewerSimmerFood ProcessorGourmet
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