Golden Beets Over Tzatziki With Rhubarb & Pistachios,
Recipe: #19195
May 21, 2015
Categories: Salads, Sauce, Savory Sauces, Nuts/Seeds, Pistachio, Vegetables, Beet, Middle Eastern, Summer, Gluten-Free, No Eggs, Vegetarian more
"Zahav, amazing"
Original is 6 servings
Ingredients
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- DRESSING
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- TOPPING
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- TZATZIKI SAUCE
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Nutritional
- Serving Size: 1 (369 g)
- Calories 443.5
- Total Fat - 33.3 g
- Saturated Fat - 6.4 g
- Cholesterol - 5.4 mg
- Sodium - 1114.1 mg
- Total Carbohydrate - 31.8 g
- Dietary Fiber - 4.6 g
- Sugars - 12.3 g
- Protein - 7.6 g
- Calcium - 187.3 mg
- Iron - 3 mg
- Vitamin C - 15.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
When the cooked beets are cool enough to handle, peel and discard the skin. Cut the beets in 1-inch chunks and place in a large bowl.
Step 2
Add lemon juice and vinegar to the reserved oil. Whisk to combine and taste for seasoning.
Step 3
Pour dressing over the beets and gently toss to combine.
Step 4
Cover and refrigerate beets overnight.
FOR THE SAUCE
Step 5
In a colander, toss together cucumbers and 1 teaspoon salt. Place colander in sink, and let cucumbers drain for 20 to 30 minutes.
Step 6
Press cucumbers to extract excess liquid. Transfer to a bowl; mix in yogurt, garlic, dill, oil, lemon juice, and remaining teaspoon salt. Refrigerate about 1 hour to allow flavors to blend; put on bottom, top with beets, top with topping, pour over rest of dressing
Tips & Variations
No special items needed.
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