Wrap beets and garlic in oil fsunflower pour the olive oil and salt. Bake one hour at 180 degrees. During this time, boil the carrots and eggs and grate them separately. Season them with salt. Peel beets and clean the garlic from skins. Beets cut into thin slices and seasoned with lemon juice and salt. To prepare the sauce, mix sour cream with chopped chervil and pressed garlic. Season with salt and pepper. Arrange salad using a ring or cylindrical shape. Start alignment with washers beets, then boiled corn, carrots and top put eggs. Garnish with a sprig of chervil and add the sauce on the side. The salad is suitable for all seasons:) * This autumn salad is a great combination of flavors and colors.