- 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.