Wash beets thoroughly. Toss with olive oil and salt. Place on a rotisserie at medium heat. Cook for three hours or until tender.
For the Bulgur Salad:
In a large stainless steel bowl, combine the cucumber, apples, shallot, dill, and bulgur. Season with vinegar, olive oil, and salt to taste.
For the Horseradish cream:
Combine buttermilk and prepared horseradish in a vita prep. Strain into a large stainless steel bowl. Whisk strained buttermilk/horseradish mixture into crème fraiche.