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 Pickled Beets; reserve a little liquid for garnish', 'Pinch of ground sumac, for garnish', 'Extra-virgin olive oil', 'for garnish']
In a medium bowl, combine all the ingredients.
Spread the tzatziki on two serving plates and top with the eggs.
In a medium bowl, combine the tomato, cucumber, chile flakes, radishes, poppy seeds, fresh herbs, and buttermilk. Season with a little sea salt.
Broil or sauté the pickled beets to slightly caramelize and blister the outer surface.
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.
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