beets three ways

earthy, bright, and layered with intention.
“beets, 3 ways” brings together roasted, pickled, and puréed beets alongside a cool tzatziki base — a composed dish that balances richness, acidity, and freshness in every bite.

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

Yield :Serves 4

instructions:

1. Roast the Beets
Preheat oven to 400°F.
Wrap beets in foil with olive oil and salt.
Roast for 40–45 minutes until tender.
Let cool, peel, and divide: some for purée, some for pickling, and the rest cut into quarters.

Ingredients:

For the Beets:

• 4 red beets

• 4 golden beets

• 1 tbsp olive oil

• Salt

For the Beet Purée:

• 2 roasted red beets

• 1 tbsp olive oil

• 1–2 tsp lemon juice

• Salt & pepper

For the Pickled Beets:

• 2 roasted red beets, sliced

• ¼ cup red wine vinegar

• 1 tbsp honey

• ½ tsp salt

For the Tzatziki:

• 1 cup Greek yogurt

• ½ cucumber, grated and squeezed dry

• 1 garlic clove, finely grated

• 1 tbsp lemon juice

• 1 tbsp olive oil

• 1 tbsp fresh dill, chopped

• Salt & pepper

For Finishing

• Fresh basil leaves

• Fresh dill

• Graza olive oil

• Flaky sea salt

2. Make the Beet Purée
In a blender or food processor, combine roasted red beets, olive oil, and lemon juice.
Blend until smooth. Season with salt and pepper.

3. Pickle the Beets
In a small bowl, combine vinegar, honey, and salt.
Add sliced roasted beets and let sit at least 15–20 minutes.

4. Make the Tzatziki
In a bowl, combine Greek yogurt, grated cucumber (fully squeezed dry), garlic, lemon juice, olive oil, and dill.
Season with salt and pepper. Chill until ready to use.

5. Assemble
Spread tzatziki onto one side of the plate as a base.
Using a brush, swipe beet purée alongside it for a clean, intentional layer.
Arrange roasted red and golden beets (quartered) over the tzatziki.
Add pickled beets throughout for contrast.

6. Finish
Garnish with fresh basil and dill.
Drizzle with Graza olive oil and finish with flaky sea salt.

Dom’s Tip

think in contrast.
this dish works because every element plays a role — earthy, acidic, creamy, and fresh. don’t overload one component, let each layer come through.