Name: Roasted Beet Tzatziki Salad
Yield: 2 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 Pickled Beets; reserve a little liquid for garnish; Pinch of ground sumac, for garnish; Extra-virgin olive oil, for garnish

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Photo by David Malosh

This psychedelic Mediterranean-inspired salad marries bright, fresh ingredients with sweet, earthy roasted beets and perfectly cooked eggs. It tastes as good as it looks on the plate, and all the ingredients make for good snacks.

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