Name: Roasted Beet Tzatziki Salad
Yield: 2 servings
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

Image may contain Food Egg Dish Meal Platter and Plant

Photo by David Malosh

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.

Recipe information

Yield
2 servings

Ingredients

Beet Tzatziki (makes 2 1/4 cups):

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

For the salad:

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

Preparation

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

Image may contain: Text, Number, and Symbol

Recipe notes

See Related Recipes and Cooking Tips

41 Fresh Dill Recipes We Absolutely Love
Rotisserie chicken salad with creamy dressing, marinated beans, dill-crusted pork, and more ways to use the tangy herb.
The Best Roasted Vegetable Recipes
A great plate of roasted veg is a combination of textures, flavors, and temperatures, so every bite is different than the one before.
5 Ways to Punch Up Roasted Vegetables
Escape the cold-weather doldrums of plain roasted veg with flavored fats, vibrant spices, bright dressings, and more.
39 Beet Recipes for Salads, Pickles, Sandwiches, and More
You've eaten enough beet and goat cheese salads. Here are some other options.
How to Use Up Leftover Hard-Boiled Eggs
They're only boring if you let them be.
61 COOK90 Lunches to Take to Work
Easy to prep and batch-cooking-friendly, these satisfying lunches will save you when you need a COOK90 meal to take to the office.
Unbeatable Beet Recipes
The root vegetable that can't be beat.