Cold cream of beet and fennel.

Peel and cut the ingredients into chunky cubes. No need for precision as they are going to be cooked and beaten.

Put the ingredients in a pot or casserole. Pour water until they are covered (not necessarily 3 glasses).

Cook over medium heat first and then over low heat.

When everything is soft, let it rest before beating so that it cools down a little and gets a good flavor.

Once tempered, beat with a hand blender directly in the pot.

Taste, correct salt, pepper and oil.

Let it cool down, in time or in the fridge and... Enjoy!