Roasted Beet Tzatziki Salad

harpercollins beet salad egg yogurt tomato cucumber dill dinner lunch

Nick Korbee

2 servings

Source

Ingredients

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

Method

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.