Turkish Cold Beetroot, Yogurt and Walnut Salad (Pancar Salatasi)
This Turkish cold salad is a treasure of Anatolian cuisine, found on every meze table from Istanbul to Gaziantep. The earthy sweetness of beetroot meets the tangy freshness of garlicky yogurt, while walnuts add that irresistible crunch that makes all the difference. You'll love the colour contrast: that deep purple cutting through the creamy white is simply stunning. It proves that a salad can be both rustic and refined. Make it for your summer evenings, alongside a kebab or simply with good Turkish bread.
Ingredients
- fresh beetroots4 medium
- thick Greek yogurt250 g
- garlic1 clove
- chopped walnuts50 g
- extra virgin olive oil2 tbsp
- apple cider vinegar1 tbsp
- fresh minta few leaves
- salt and pepperto taste
Instructions
- 1
Wash the beetroots, wrap them in foil and roast for 45 minutes at 200°C (or boil in salted water). Let cool, then peel.
- 2
Cut the beetroots into small cubes and place in a bowl. Drizzle with apple cider vinegar and olive oil, season with salt and pepper.
- 3
Mix the Greek yogurt with crushed garlic, a pinch of salt and a drizzle of olive oil.
- 4
Spread the yogurt sauce in a serving dish, top with the beetroot cubes.
- 5
Sprinkle with chopped walnuts and fresh mint. Drizzle with olive oil.
- 6
Chill for 20 minutes before serving.
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