2 – 3 Persian cucumbers, finely diced with peels on
Good quality olive oil to drizzle on top
Fresh dill or mint for garnish (optional)
Edible flowers for garnish (optional)
Instructions
Heat oven to 400 degrees F. Rinse and scrub beets and wrap in foil while still wet. Roast for 30 minutes to an hour, depending on size of beets. Beets are done when you can easily pierce with a fork. To check doneness, go ahead and pierce them through the foil. When done remove and cool. When cool enough to handle, slip the skins off with your fingers, using a paring knife to help you remove any hard spots. The beets may be roasted several days ahead of time and stored in the fridge.
Put beets, garlic, buttermilk, 4 green onions, lime juice and kosher salt in a blender or food processor and blend until smooth.
Rinse and chill individual serving bowls or glasses. Pour 3/4 – 1 cup soup into each serving bowl. Garnish each bowl with 2 – 3 T diced cucumbers, a sprig of fresh dill and an edible flower.