Roasted beet cucumber salad with yoghurt, roasted sesame, almonds and rose petals

Such an easy cooling salad on a hot summer’s day and the intense flavor of the beetroot makes it exiting especially with the dried rose petals. And did you see my fingers are still beetroot stained:-)

serves 4

 4 small beetroot
4 small cucumbers
150 ml Greek yoghurt
¼ garlic clove, grated
2 tsp roasted sesame
2 tsp fried almond nibs (or chopped up fried white almonds)
1 tsp dried rose petals
green grassy virgin olive oil 

Preheat the oven at 180°C. Roast the beetroot until charred and tender (in 1-2 hours, depending on the size of the beetroot). Peel and slice thinly. Peel the cucumbers and slice on a mandolin. Mix the beetroot with the cucumbers, the yoghurt, garlic and some fleur de sel or flake salt. Sprinkle generously with the sesame, almond nibs and rose petals and a beautiful grassy olive oil.