[mv_schema_meta name="Roast the beets"]Peel and cut the fresh beets into ½ cm slices and place the sliced beets on parchment paper in the oven. Drizzle with olive oil (I use a basting brush to cover the beet slices from both sides with olive oil), sprinkle with salt, and bake for about an hour at 200°C.

[mv_schema_meta name="Toast the sunflower seeds"]While waiting, toast the sunflower or pine seeds in a skillet over medium heat until they become golden. Keep an eye on them, and stir occasionally to prevent burning.

[mv_schema_meta name="Slice the cucumbers"]Whether you decide to peel the cucumber or not, cut the cucumber into thin slices.

[mv_schema_meta name="Make a dressing"]Separate the stems from the leaves and chop the fronds into small pieces using a sharp knife. In the small bowl, combine all of the ingredients and whisk them to combine. 

[mv_schema_meta name="Assemble the salad"]Place the roasted beets and cucumber slices into a mixing bowl, add half of the herbs fresh herbs, dress them with the yogurt vinegarette, and mix well. Plate the salad, sprinkle toasted sunflower seeds and remaining herbs on the top.