I came across a recipe for a beet-cardamom mousse and was instantly smitten. But I didn't have any cardamom, so I adapted and came up with this gorgeous colorful concoction. It was part one of my beet dessert trio.
1/4 C maple syrup
1 C heavy cream
Transfer cooked beets to a blender. Take 1/2 cup of the cooking liquid and put in a small saucepan with the gelatin. Bring to a boil and whisk until well combined. This will take about 5 minutes. Transfer with the beets and blend together until creamy and smooth. Add the spices and syrup. Blend a little more. Transfer to a bowl and refrigerate until mixture has cooled completely ( about 1-2 hours).