Golden Beets Over Tzatziki With Rhubarb & Pistachios,
Created by dienia b on May 21, 2015
- Servings: 6
- Prep Time: 1d
- Cook Time: 60m
- Recipe #19195
Ingredients
- 1 1/2 pounds beets (yellow beets, roasted)
- DRESSING
- 1/2 cup olive oil (extra-virgin)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons lemon juice
- 2 tablespoons white balsamic vinegar
- TOPPING
- 1/4 cup pistachio nuts (raw)
- 1/4 cup fresh mint leaves, cut in chiffonade
- 1/4 cup chopped chives
- 2 ounces fresh rhubarb (1/2 cup, shaved ,cooked until soft and pink)
- TZATZIKI SAUCE
- 1 1/2 pounds cucumbers (3 cucumbers, grated)
- 2 teaspoons salt
- 2 cups Greek yogurt
- 2 teaspoons minced garlic
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon olive oil (extra-virgin)
- 1 tablespoon fresh lemon juice
How to Make
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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.
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Step 2: Add lemon juice and vinegar to the reserved oil. Whisk to combine and taste for seasoning.
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Step 3: Pour dressing over the beets and gently toss to combine.
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Step 4: Cover and refrigerate beets overnight.
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FOR THE SAUCE
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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.
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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
Nutritional Facts
- 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