Puree of Yellow Beets

Puree of Yellow Beets with Tomato Coulis
Time: 25 mins
Effort: Easy
Serves 4

1 lb small yellow beets, peeled and halved
3 cups water
1 beef bouillon cube
2 tbsp white wine vinegar
2 tbsp fine cane sugar
salt & pepper to taste
1 tbsp heavy cooking cream

In a medium saucepan, boil beets in 3 cups water with vinegar, sugar and beef cube until they are very tender. Remove from liquid and strain. In a food processor, puree the beets until very fine then add cream and salt & pepper to taste. Return to saucepan to keep warm.