4 servings:

1 pound golden beets* peeled, roughly cut, boiled until tender (tender meaning a knife can slide easily into the beet)

Save 2 cups of the beet water when draining and put off on the side.

*Save several small pieces on the side to use as a garnish

2 English cucumbers peeled, seeded and roughly chopped

2 cloves of roasted garlic (you can use raw, I prefer roasted as it is a more mellow flavor)

1 large shallot chopped

1 Tablespoon of sherry vinegar

2 Tablespoons fresh lemon juice

2 Tablespoons of olive oil

1 Cup of beet water

Sea salt to taste

Garnish (optional):

Diced yellow beets

Diced avocado

Pickled red onion

Fresh lemon juice

Salt to taste