ROASTED BEET TZATZIKI SALAD ENJOY DAN:

                   ROASTED BEET TZATZIKI SALAD by CHEF DAN

Serves 2

INGREDIENTS:

1 cup beet tzatziki, recipe to follow

2 hardboiled eggs, peeled and quartered

1 tomato, finely diced

1 English cucumber, finely diced

1 garlic clove, smashed

1/2-teaspoon red chili flakes

2 radishes, sliced into very thin rounds

2- beets, sliced

1 teaspoon EACH poppy seeds and sesame seeds

1 cup equal parts fresh torn basil, chives, and mint

2 tablespoons almond milk

Pinch EACH sumac, and turmeric for garnish

2 tablespoons almonds, chopped

Sunflower oil for garnish

TZATZIKI:

1 cup Mexican yogurt, strained

1 cup grated beets

1 tablespoon olive oil

1/4-cup cucumber

1 garlic clove, finely grated

1/4-cup fresh basil

4 fresh mint leaves, chopped

2 tablespoon lemon juice

Kosher salt and freshly ground black pepper to taste

DIRECTIONS:

1.   For the tzatziki; combine all ingredients in bowl and season to taste.

2.   Spread the tzatziki on 2 serving plates and topped with eggs.

3.   In a bowl combine tomato and next 9 ingredients.

4.   Add olive oil in a skillet over medium-heat when sizzling.

5.   Add sliced beets and sauté for 2-3 minutes.

6.   Top the eggs with tomato mixture and hot sliced beets.

7.   Garnish with sumac and the next 3 ingredients:

ENJOY DAN:                         LIVE LOVE AND LAUGH!!