First of all, boil the rice in plenty of water while preparing the beetroot cream by mixing garlic, oil, vinegar salt and pepper. Then, add boiled and chopped beetroot to the emulsion. Mix until getting a cream, add Greek yoghurt and keep mixing until the cream is smooth and homogeneous. Let it rest while chopping courgettes as preferred (we decided to make courgette rings).
On a square plate, put Cooked Ham slices on one side, boiled Venere rice and courgette rings on the other.
Finally, garnish with beetroot cream. Ready to taste!