Chłodnik, The Delightful Polish Beet & Buttermilk Cooler

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1. 1Step 1: Bring a medium pot of filtered water to a boil. Add scrubbed and rinsed beets, whole with skins. Boil for 15-18 minutes until tender. Drain the water and reserve in a jar to repurpose. Cool the beets in the fridge in a glass or ceramic container.
2. 2Step 2: Boil water for the eggs. Cook eggs for 8-9 minutes. Transfer into a pot of cold water. Remove the shell when cold enough to handle, and slice each egg in half.
3. 3Step 3: Grate cucumbers, radishes and 1 beet (best to use a food processor). Chop remaining 2 beets into bite size cubes. Mince or crush garlic with a press. Chop dill, green onions and parsley. Juice the lemon and collect a cup of juice from a lacto-fermented jar of pickles.
4. 4Step 4: Pour the kefir, yogurt and sour cream or crème fraîche into a large bowl. Whisk with a fork until well incorporated. Add all veggies, spices and herbs, save for the eggs and enough herbs to garnish.
5. 5Step 5: Serve topped with halved eggs, a dollop of crème fraîche, dill, green onions, parsley, fresh cracked pepper and optionally a couple paper-thin slices of radish.