Roasted Beet Tzatziki Salad

• 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
• ; reserve a little liquid for garnish
• Pinch of ground sumac, for garnish
• Extra-virgin olive oil, for garnish

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)