2 teaspoons (10 ml) white wine vinegar

1 teaspoon (5 ml) sugar

1 tablespoon (15 ml) finely chopped shallots

1 tablespoon (15 ml) chopped fresh chives

1/2 clove garlic, finely chopped

2/3 cup (150 ml) cooked beets, peeled and diced

Salt and pepper

2 English cucumbers

2 teaspoons (10 ml) balsamic vinegar

6 tablespoons (90 ml) crumbled feta cheese

1 tablespoon (15 ml) sour cream

1/4-inch (20 1/2-cm) lengths of chive, cut diagonally

In a bowl, combine all ingredients. Season with salt and pepper. Set aside.

Peel the cucumber if desired and slice into 20 rounds, 2.5-cm (1-inch) thick.

With a melon baller, scoop out a hollow in the centre of each cucumber round. Season with salt and pepper. Put a drop of balsamic vinegar in each hollow. Add the cheese. With the tip of a spoon, place about 5 ml (1 teaspoon) of beet filling on the cheese. Garnish with sour cream, a length of chive and a grinding of pepper.

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