Scrub and then trim your Beetroot (I don’t peel mine). Then roast them for about an hour at 200˚c… (wrap them tightly in foil, after sprinkling them with a little Salt and a dash or two of Red Wine Vinegar, or White Wine Vinegar etc). Let them cool down before slicing…
Wash and slice the Cucumber
In a good sized bowl, whisk up a tablespoon or two of Greek Yoghurt (0%), a drizzle of Extra Virgin Olive Oil, 1 Clove Garlic (crushed), a massive squeeze of Lemon Juice and 1 tbsp Water… If it looks too thick at this point, add another spoon of Water and whisk again….
Arrange your sliced Cucumber and Beetroot on a plate in a circular fashion (or any other that appeals) and drizzle with the Sour Cream Style Dressing….
Sprinkle some fresh chopped Mint and Chervil on top (Chives would also work). A good crunch of Black Pepper is good too…