Roasted Beet Tzatziki Salad

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

labneh, beets, cucumber, garlic, dill, mint, lemon juice, salt, freshly cracked black pepper, eggs, yellow heirloom tomato, persian, red chile flakes, radishes, poppy seeds, parsley, buttermilk, salt, ground sumac, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/roasted-beet-tzatziki-salad (may not work)

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