Salad

Are you looking for a unique and delicious salad recipe to add to your repertoire? Look no further than this Turkish Beet Salad! This vibrant and flavorful dish is a staple in Turkish cuisine, known for its use of fresh, simple ingredients and bold flavours. With the earthy taste of beets combined with the tanginess of vinegar and the sweetness of honey.

Ingredients:

• 2 medium red beetroots
• 250 grams of plain yoghurt
• 2 cloves garlic, crushed
• ½ teaspoon salt (to taste)
• Optional garnishes: chopped walnuts, fresh dill, or a drizzle of olive oil

Instructions:

1. Cook the beets: Preheat the oven to 400°F (200°C). Wrap the unpeeled beetroots in aluminium foil and place them on a baking sheet. Roast for about 1 hour, or until the beets are tender when pierced with a fork.

2. Once the beets are cool enough to handle, remove them from the foil and let them cool completely. Once cool, peel the beets and discard the skins.

3.  Using a large-hole grater, grate the beets into a medium bowl.

4.  In a separate bowl, combine the yoghurt, crushed garlic, and salt. Whisk until well combined.

5.  Pour the yoghurt dressing over the grated beets and gently toss to combine.

6. Refrigerate the salad for at least 30 minutes to allow the flavours to meld. Serve chilled, garnished with chopped walnuts, fresh dill, or a drizzle of olive oil, if desired.

Tips:

• For a smoother texture, you can puree the grated beets before adding the dressing.
• If you prefer a stronger garlic flavour, add more crushed garlic to taste.
• This salad can be stored in the refrigerator for up to 3 days.

Related

• Air Fryer Beets Recipe
• Lemon And Ginger Salad Dressing

Turkish Beet Salad Recip

Indulge in the juicy goodness of Turkish beet salad, an easy recipe that brings a burst of colour and nutrition to your table.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Resting time 30 minutes mins

Course Salad

Cuisine Mediterranean, Turkish

Ingredients

  

• 2 medium red beetroots
• 250 grams of plain yoghurt
• 2 cloves garlic, crushed
• ½ tsp salt (to taste)
• Optional garnishes: chopped walnuts, fresh dill, or a drizzle of olive oil

Instructions

 

• Cook the beets: Preheat the oven to 400°F (200°C). Wrap the unpeeled beetroots in aluminium foil and place them on a baking sheet. Roast for about 1 hour, or until the beets are tender when pierced with a fork.
• Once the beets are cool enough to handle, remove them from the foil and let them cool completely. Once cool, peel the beets and discard the skins.
• Using a large-hole grater, grate the beets into a medium bowl.
•  In a separate bowl, combine the yoghurt, crushed garlic, and salt. Whisk until well combined.
• Pour the yoghurt dressing over the grated beets and gently toss to combine.
• Refrigerate the salad for at least 30 minutes to allow the flavours to meld. Serve chilled, garnished with chopped walnuts, fresh dill, or a drizzle of olive oil, if desired.

Keyword Turkish Beet Salad Recipe

Japanese potato salad, also known as poteto salada (ポテトサラダ), is a delicious and popular side dish with a unique flavour profile compared to Western-style potato salad.

Ingredients:

• 2 russet potatoes (around 1.15 lbs)
• 2 tsp salt (for cooking)
• 2-inch carrot
• ¼ cup frozen or canned corn
• 1 large egg, hard-boiled
• 1 Persian cucumber (or ½ Japanese cucumber)
• ½ tsp salt (for cucumber)
• 2 slices Black Forest ham (optional)
• ⅔ cup Kewpie mayonnaise (or regular mayonnaise)

Instructions:

1. Peel and cut the potatoes into bite-sized pieces. Place them in a pot, cover with water, and add 2 tsp of salt. Bring to a boil and cook until the potatoes are tender (about 15 minutes). You can check completeness by piercing a potato with a skewer – it should slide through easily.

2. While the potatoes cook, prepare the other ingredients. Peel and chop the carrot into small pieces. Cook the frozen corn according to package instructions (or blanch fresh corn for a few minutes). Hard-boil the egg, then peel and chop it.

3. Drain the cooked potatoes and return them to the pot. Let them cool slightly. You can mash them partially with a potato masher, leaving some chunks for texture.

4. Meanwhile, thinly slice the cucumber. Sprinkle with ½ tsp salt and let it sit for 10 minutes. Drain any released water and pat the cucumber slices dry with paper towels.

5. In a large bowl, combine the cooled potatoes, chopped carrots, cooked corn, chopped egg, and sliced cucumber.

6. Add Kewpie mayonnaise (or regular mayonnaise) and mix gently until everything is coated evenly. Season with salt and pepper to taste.

7. (Optional) If using ham, cut it into thin strips and fold it into the potato salad.

8. Chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavours to meld.

Tips:

• Kewpie mayonnaise is a Japanese mayonnaise known for its rich, tangy flavour and creamy texture. It’s a key ingredient in achieving the authentic taste of Japanese potato salad. If you can’t find Kewpie mayo, regular mayonnaise can be used as a substitute.
• Feel free to experiment with other ingredients! Chopped celery, peas, or cooked, shredded chicken are all popular additions.
• Leftover Japanese potato salad can be stored in the refrigerator for up to 3 days.

Related

• Simple Homemade Macaroni Salad
• Delicious Pico de Gallo Recipe

RATATOUILLE SALAD

Indulge in the vibrant and healthy Ratatouille salad, bursting with the goodness of seasonal vegetables and zesty dressing.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Salad

Cuisine French

Ingredients

  

• 1 eggplant, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, diced
• 2 cloves garlic, minced
• 2 olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• 2 tbsp  fresh parsley, chopped
• 2 fresh basil, chopped

Instructions

 

• Preheat the oven to 400°F.
• In a large bowl, toss the eggplant, zucchini, red bell pepper, yellow bell pepper, red onion, garlic, olive oil, balsamic vinegar, salt, and pepper.
• Spread the vegetables out in a single layer on a baking sheet.
• Roast the vegetables in the oven for 25-30 minutes, or until tender and lightly browned.
• Remove the vegetables from the oven and cool to room temperature.
• Once the vegetables have cooled, transfer them to a large bowl and toss with the chopped parsley and basil.
• Serve the ratatouille salad as a side dish or a light lunch.

Keyword RATATOUILLE SALAD

Pico de Gallo, alternatively referred to as salsa fresca, hails from Mexico. This fresh salsa variant is made from diced tomatoes, onions, cilantro, and an assortment of other fresh components. It is most frequently used as an accompaniment or garnish for numerous Mexican meals, infusing the cuisine with a spritz of fresh tang.

Ingredients:

4 medium tomatoes, diced

1 small onion, finely chopped

1 jalapeño pepper, seeded and finely chopped

1/4 cup fresh cilantro, chopped

2 tablespoons fresh lime juice

Salt to taste

Instructions:

In a bowl, combine the diced tomatoes, chopped onion, jalapeño pepper, and cilantro.

Drizzle the lime juice over the mixture and gently toss to combine.

Add salt to taste and mix well.

Refrigerate for at least 30 minutes to allow the flavours to meld before serving.

Related

• Simple Homemade Macaroni Salad

DELICIOUS PICO DE GALLO RECIPE

Discover our delectable Pico de Gallo recipe! A zesty blend of fresh tomatoes, onions, and cilantro makes for the perfect dip or topping.

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Course Salad

Cuisine Mexican

Ingredients

  

• 4 med tomatoes, diced
• 1 small onion, finely chopped
• 1 jalapeño pepper, seeded and finely chopped
• ¼ cup fresh cilantro, chopped
• 2 tbsp fresh lime juice
• Salt to taste

Instructions

 

• Combine the diced tomatoes, chopped onion, jalapeño pepper, and cilantro in a bowl.
• Drizzle the lime juice over the mixture and gently toss to combine.
• Add salt to taste and mix well.
• Refrigerate for at least 30 minutes to allow the flavours to meld before serving.

Keyword DELICIOUS PICO DE GALLO RECIPE