Beets with Beet Greens Tzatziki

1. Boil Beets

Place the beets in a medium pot and cover them with water. Add the apple cider vinegar and 2 tablespoons of salt. Bring the pot to a boil and cook for about 1 hour or until a paring knife slides easily into the beets. Remove from heat and let cool.

2. Prepare Beet Greens

Rehydrate the beet greens by submerging them in water for at least 10 minutes. Separate the stems from the leaves, and chop them.

3. Sauté Vegetables

In a skillet, heat the olive oil over medium heat. Add the garlic, onion, and beet stems. Sauté for about 3 minutes. Add the beet leaves and cook for 5 more minutes. Let cool slightly, then chop roughly and set aside in a bowl.

4. Make Tzatziki

In a separate bowl, mix the diced cucumbers with the labneh. Season with salt to taste. This is the base for the tzatziki sauce.

5. Assemble the Dish

Peel the cooled beets and cut them into wedges. Spread the tzatziki sauce on a platter. Place the beet wedges on the sauce, and scatter the sautéed vegetables on top. Finish with a drizzle of olive oil and serve.