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.
Recipe information
Yield
2 servings
Ingredients
Beet Tzatziki (makes 2 1/4 cups):
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
For the salad:
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
Preparation
Beet Tzatziki:
Step 1
In a medium bowl, combine all the ingredients.
Salad:
Step 2
Spread the tzatziki on two serving plates and top with the eggs.
Step 3
In a medium bowl, combine the tomato, cucumber, chile flakes, radishes, poppy seeds, fresh herbs, and buttermilk. Season with a little sea salt.
Step 4
Broil or sauté the pickled beets to slightly caramelize and blister the outer surface.
Step 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.
From Egg Shop: The Cookbook © 2017 by Nick Korbee. Buy the full book from HarperCollins or from Amazon.
Reprinted with permission by William Morrow Cookbooks, an imprint of HarperCollins Publishers.
Recipe notes
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