Roasted Beet Tzatziki Salad

Chef Nick Korbee

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  • Ingredients

    • Serves 2

      Roasted Beet Tzatziki Salad

      • 1 cup Beet Tzatziki (see below) 
      • 2 hard-boiled eggs, peeled and quartered 
      • 1 yellow heirloom tomato, finely diced  
      • 1 Persian (mini) cucumber, finely diced  
      • ½ 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 (page 223) 
      • Pinch of ground sumac, for garnish 
      • Extra-virgin olive oil, for garnish 

      Beet Tzatziki (makes 2¼ cups)

      • 1 cup labneh  
      • 1 cup grated beets (use those roasted for Pickled Beets [page 223])  
      • ¼ cup peeled, seeded, and minced Persian (mini) cucumber  
      • 1 garlic clove, finely grated  
      • ¼ cup chopped fresh dill  
      • 6 leaves fresh mint, chopped  
      • 2 tablespoons fresh lemon juice  
      • 1 teaspoon sea salt  
      • 1 teaspoon freshly cracked black pepper
  • The Prep

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