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.
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.