red beets into large chunks between 1 to 2 inches
two smached galric cloves
Put everything except the cream in a saucepan, bring to a boil, then simmer for 45 minutes or until beets are tender
Take beets out and discard everything else.
Put beets in a blender with enough cream to make the purée.
Blend on high for two minutes.
Put in a squeeze bottle.