Boil the beetroot until tender, approximately 30-45 minutes.

If the beetroots are very large, they may take up to an hour to cook.

Drain the beetroot and let it cool until it is safe to handle.

Rub the skins off the cooled beetroot.

Boil the potatoes for 12-15 minutes, or until tender.

Drain the potatoes and let them cool.

Chop the beetroot and potatoes into bite-sized pieces.

Place the chopped beetroot and potatoes in a large bowl.

Add diced cucumber, apple, finely sliced onions, finely sliced or diced gherkins, and radishes (if using) to the bowl.

In a separate small bowl, mix together creme fraiche, yoghurt, chopped dill, and chopped parsley.

Season the dressing with salt and pepper to taste.

Gently mix the dressing into the vegetables.