Summer, one might say country version of vinaigrette with horseradish dressing, fresh green peas and fresh cucumbers from the garden
Boil or bake the beetroot until tender. Cool, peel and cut into small cubes. Peel cucumbers, cut into strips.
Peel the avocado, remove the pit, cut the flesh into cubes and sprinkle with 0.5 lime juice. Pour boiling water over the peas, let stand for 2-3 minutes, drain and dry. Mix peas, cucumbers and avocados.
Make a vinaigrette sauce: put chopped chives with vinegar into a blender and gradually, with the motor running, pour in olive oil. Season the beets with half of the sauce, and the cucumber mixture with half.
Make horseradish dressing: mix together whipped cream, juice from half a lime and horseradish.
Put the salad in layers on a dish: beets, then cucumbers with avocados and peas, then horseradish with cream.