Remove the beets from their water and set the water aside.
Blend half of the beets with the yoghurt, horseradish and adjust to taste by adding EVOO, salt and white pepper. Store in the refrigerator.
In the meantime, parboil the baby turnips in salted water until they're soft.
Prepare a small salad with the cornichons (drained of their liquid), the remaining beets and the cooked baby turnips.
Dress with the beet-yoghurt sauce.
Plate artistically using the sauce and the beetroot water, with bunches of salad and lightly arranged and folded slices of roasted turkey.
Finish the plate with a drizzle of extra virgin olive oil and a sprinkle of pepper.
Decorate with the berries and edible flowers