Roasted Beet Tzatziki Salad Recipe

Name: Roasted Beet Tzatziki Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; ; reserve a little liquid for garnish; Pinch of ground sumac, for garnish; Extra-virgin olive oil, for garnish

Servings: persons

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.

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 cup labneh, 1 cup roasted grated beets, 1/4 cup peeled, seeded, and minced Persian (mini) cucumber, 1 garlic clove, finely grated, and more.

Yes, Roasted Beet Tzatziki Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Beet Tzatziki Salad

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