:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/rybnr3wwrx-CTonXTqjN/ada220fc9f1320e76ff444b00e4946.jpg "Roasted Beet Tzatziki Salad")
Roasted Beet Tzatziki Salad
This psychedelic Mediterranean-inspired salad marries bright, fresh ingredients with sweet, earthy roasted beets and perfectly cooked eggs. It tastes as good as it looks on the plate, and all the ingredients make for good snacks.
Ingredients
- 1 Cup beet tzatziki, see below
- 2 hard-boiled eggs, peeled and quartered
- 1 yellow heirloom tomato, finely diced
- 1 persian cucumber, finely diced
- 1⁄2 teaspoon red chile flakes
- 2 radishes, sliced into very thin rounds
- 1 teaspoon whole poppy seeds
- 1 Cup equal parts torn fresh flat-leaf parsley leaves, dill fronds, and mint leaves, plus extra for garnish
- 2 tablespoon buttermilk
- 1 Cup pickled beets
- pinch of ground sumac, for garnish
- extra virgin olive oil, for garnish
- 1 Cup labneh
- 1 Cup grated beets
- 1⁄4 Cup peeled, seeded, and minced persian cucumber
- 1 garlic clove, finely grated
- 1⁄4 Cup chopped fresh dill
- 6 leave fresh mint, chopped
- 2 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- 1 teaspoon freshly cracked black pepper
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Directions
For the tzatziki: combine all ingredients in a bowl and mix. Season to taste.
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.
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