6 small beets
15 ml cider vinegar 1 tbsp
zest of 1 orange
salt & pepper to taste
30 ml heavy cream 2 tbsp
Put beets in cold water, bring to boil; reduce heat and cook over medium heat until tender, about 25 to 30 minutes.
Peel beets and puree in a food processor. Stir in vinegar, cream, orange zest, salt and pepper. Serve warm.
Serves 3