Preparation time: a few minutes
Cooking time: 30 minutes
 

1. Set aside 50 g (2 oz.) of beets cut into small pieces.
2. In a blender, liquefy 200 g (7 oz.) beets with 600 ml (2 1/2 cups) water until very smooth; add another 600 ml (2 1/2 cups) water. 
3. Bring the mixture to a boil, then sprinkle in the big pearl tapioca while stirring. Cook, covered, for 30 minutes over low heat. 
4. Let the soup cool and refrigerate until well chilled. 

Finishing

1. Cut the cucumber and goat cheese into small dice. 
2. Add a drizzle of cream to the beet velouté to obtain the desired consistency. 
3. Season and add the shallot vinegar. 
4. Divide the cucumber among 4 soup bowls or a tureen, cover with the beet velouté, then sprinkle with pieces of goat cheese and chives.