Roasted Beet Tzatziki Salad Recipe

Roasted Beet Tzatziki Salad Recipe

  • 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
  1. In a medium bowl, combine all the ingredients.
  2. Spread the tzatziki on two serving plates and top with the eggs.
  3. In a medium bowl, combine the tomato, cucumber, chile flakes, radishes, poppy seeds, fresh herbs, and buttermilk. Season with a little sea salt.
  4. Broil or sauté the pickled beets to slightly caramelize and blister the outer surface.
  5. 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.
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