Almost Turkish Recipes

Beet Salad with Yogurt (Yoğurtlu Pancar Salatası)



























A popular appetizer / meze for Turkish brandy, rakı and red meat, and a very common winter salad.

2 medium size beets
1 cup yogurt (better to use strained yogurt)
1 clove of garlic, minced
1 tbsp olive oil
1 tbsp finely chopped dill or 1 tbsp basil flakes
salt and vinegar to taste

-Wash beets well, cut the stems, and boil them for ~25-30 minutes until cooked.
-When they cool down, peel and grate them. (While doing so, use an apron and gloves if you wish and don't wear white)
-Beat garlic, yogurt and olive oil in a bowl until smooth, and then mix with beets.
-Season with salt and vinegar

-Sprinkle dill or basil on top.
-Serve with bread, pita chips and / or as a side for red meat dishes.

3 comments:

  1. Anonymous3:51 PM

    great salad!

    ReplyDelete
  2. Anonymous4:28 AM

    This is one of my favourites! I usually roast instead of boil the beets...

    Also, did you know that beets only stain if they come into contact with something acidic (like lemon juice)? Otherwise, the colour comes right out!

    ReplyDelete
  3. Yogurt is very healthy. I think I'll gonna like this dish.

    ReplyDelete

Print