Method

Preparation: 30 minutes

Wait: 2 hours

• Finely grate the beetroot in the kitchen machine. Cut the cucumber and radish into 2 cm long matchsticks. Finely chop the dill and garlic.
• Finely chop 1 tablespoon of cucumber matchsticks and 1 tablespoon of radish matchsticks. Mix the finely chopped cucumber and radish with 2 tablespoons of grated beetroot. Season to taste with salt and pepper
  and set aside.
• Purée the remaining beetroot, cucumber and radish with the kefir and finely chopped garlic and dill, in the kitchen machine. Add extra kefir or buttermilk if the soup is too thick. Season the beetroot soup to taste with
  salt and pepper and place in the fridge for at least 2 hours for the flavours to develop.
• Prepare the gratins in accordance with the instructions on the packaging.
• Lay the gratins in 4 bowls. Spoon the cold soup around the gratins. Garnish with the saved beetroot mixture.