- 1 cup labneh
- 1 cup roasted grated beets
- 1/4 cup peeled, seeded, and minced Persian (mini) cucumber
- 1 garlic clove, finely grated
- 1/4 cup chopped fresh dill
- 6 leaves fresh mint, chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon sea salt
- 1 teaspoon freshly cracked black pepper
- 1 cup Beet Tzatziki
- 2 hard-boiled eggs, peeled and quartered
- 1 yellow heirloom tomato, finely diced
- 1 Persian (mini) cucumber, finely diced
- 1/2 teaspoon red chile flakes
- 2 radishes, sliced into very thin rounds
- 1 teaspoon poppy seeds
- 1 cup equal parts torn fresh flat-leaf parsley leaves, dill fronds, and mint leaves, plus extra for garnish
- 2 tablespoons buttermilk
- Sea salt
- 1 cup Pickled Beets; reserve a little liquid for garnish
- Pinch of ground sumac, for garnish
- Extra-virgin olive oil, for garnish
- In a medium bowl, combine all the ingredients.
- Spread the tzatziki on two serving plates and top with the eggs.
- In a medium bowl, combine the tomato, cucumber, chile flakes, radishes, poppy seeds, fresh herbs, and buttermilk. Season with a little sea salt.
- Broil or sauté the pickled beets to slightly caramelize and blister the outer surface.
- Top the eggs with the cucumber-tomato salad and the hot beets. Garnish with more herbs, a pinch of sumac, a little olive oil, and the pickling liquid from the beets.