Combine the beets and whipping cream in a blender and mix until the whipping cream has just started to thicken. Pulse until the cream is thick and the beets are blended.*
In a large mixing bowl or the bowl of a stand mixer beat together the mascarpone with the sugar, vanilla, lemon juice and salt until smooth.
Using a spatula, fold in the whipped cream into the mascarpone mixture. Ice the cake and decorate as desired. *you may have some beet speckles in your cream, if that bothers you just press it through a fine mesh sieve to strain. I didn't bother.
Recipe by oh honey bakes at https://ohhoneybakes.com/gluten-free-chocolate-beetroot-cake/