Pancar Salatası
A fresh, classic salad from Turkish cuisine with cooked beets, creamy yoghurt and garlic. Delicious as a meze or a side dish with grilled meat or fish.
Serves: 4
Preparation: 45 min
Cooking: 10 min
Total time: 55 min
Ingredients (serves 4)
- 3 to 4 medium red beets
- 200 ml thick Turkish or Greek yoghurt
- 1 clove of garlic
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- Salt
- Fresh dill and/or parsley
- Walnuts
Preparation
- Cook the beets in their skins for about 45–60 minutes or roast them in foil in the oven at 200°C. Let cool, peel, and dice.
- Peel and finely chop the garlic.
- Wash and finely chop the herbs.
Cooking
- Make the yoghurt sauce: Mix yoghurt, garlic, salt, and a bit of olive oil. Optionally add vinegar for extra freshness.
- Combine: Stir the beets into the yoghurt sauce and taste. Adjust seasoning with more salt or olive oil if needed.
- Serve: Transfer the salad to a bowl, drizzle with olive oil, and garnish with fresh herbs and walnuts.
