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:
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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.
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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.
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Using a large-hole grater, grate the beets into a medium bowl.
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In a separate bowl, combine the yoghurt, crushed garlic, and salt. Whisk until well combined.
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Pour the yoghurt dressing over the grated beets and gently toss to combine.
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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
Turkish Beet Salad Recip
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.
