Roasted Beet Tzatziki Salad
A vibrant and refreshing Mediterranean-inspired salad featuring roasted beets, creamy tzatziki, hard-boiled eggs, and fresh herbs. This colorful dish combines tangy labneh with earthy beets, crisp vegetables, and aromatic herbs for a delightful blend of flavors and textures.
Ingredients
- •1 cup labneh
- •1 cup roasted grated beets
- •¼ cup peeled, seeded, and minced Persian (mini) cucumber
- •1 clove garlic clove
- •¼ cup chopped fresh dill
- •6 leaves fresh mint
- •2 tablespoons fresh lemon juice
- •1 teaspoon sea salt
- •1 teaspoon freshly cracked black pepper
- •1 cup Beet Tzatziki
- •2 whole hard-boiled eggs
- •1 whole yellow heirloom tomato
- •1 whole Persian cucumber
- •½ teaspoon red chile flakes
- •2 whole radishes
- •1 teaspoon poppy seeds
- •1 cup mixed fresh herbs
- •2 tablespoons buttermilk
- •1 pinch sea salt
- •1 cup Pickled Beets
- •1 pinch ground sumac
- •1 tablespoon extra-virgin olive oil
- •for garnish
Cooking Instructions
- 1.
In a medium bowl, combine all the ingredients.
5 min
- 2.
Spread the tzatziki on two serving plates and top with the eggs.
2 min
- 3.
In a medium bowl, combine the tomato, cucumber, chile flakes, radishes, poppy seeds, fresh herbs, and buttermilk. Season with a little sea salt.
5 min
- 4.
Broil or sauté the pickled beets to slightly caramelize and blister the outer surface.
8 min
- 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.
5 min
