Recipes Salad:

Roasted Beet Tzatziki Salad

Chef Nick Korbee
Roasted Beet Tzatziki Salad


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.
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