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Turkish beet salad garnished with walnuts and mint in a white salad bowl on a green background with a fork at the side, a small beige bowl with mint leaves and a small oil dispenser with olive oil
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Pancar Salatasi (Beetroot & Yogurt Salad)

Yield: 4 Servings
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Author: Amina Al-Saigh
This vibrant beet salad is simple and easy to make, with perfectly balanced flavours and textures. The earthiness and sweetness of the beets work so well with the tanginess of the yogurt and lemon. Fresh mint and a bit of garlic also round out the flavours, with a final textural crunch from the walnuts. Serve this as a dip or a salad.
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Ingredients
 

  • 3 small red beets, scrubbed clean
  • 3 tablespoons olive oil, plus more for drizzling
  • 1 1/2 teaspoon kosher salt, divided, plus more to taste
  • 1 lemon, juiced
  • 1/4 cup fresh mint, finely chopped, plus more for garnish
  • 1 small garlic clove, crushed
  • 1/2 cup whole yogurt, or greek yogurt
  • 1/2 cup chopped walnuts

Instructions
 

  • Beets with the tops cut off and one placed in foil and sprinkled with salt on a wooden cutting board on a white tiled background
    To roast the beets: wash and scrub the beets, then drizzle each one with olive oil (use roughly 1-2 tablespoons total), sprinkle with half the salt, then wrap each one in foil individually. Place them in an oven safe tray and bake at 400F for 1 hour, or until a knife can be pierced through. Remove from the oven and allow them to cool.
  • Grated beet with a metal grater on a wooden cutting board on a white background
    Once the beets are cool, use your fingers to easily remove the peels. Shred them coarsly using a box grater. Use gloves and place a paper towel under your cutting board to avoid getting your hands and the counters messy with the beet juices.
  • Grated beet in a white salad bowl with chopped mint on top on a green background
    Place the shredded beets in a bowl, then dress them with the remaining salt, olive oil, all the lemon juice, fresh mint and crushed garlic. Stir to combine.
  • Turkish beet salad garnished with walnuts and mint in a white salad bowl on a green background
    Place the yogurt on top and gently stir it in. Add the chopped walnuts and garnish with more mint, a drizzle of olive oil, and more salt to taste.

Notes

  • You can roast the beets and leave them in the fridge, wrapped in foil, for a few days until you are ready to use them.
  • You can omit the garlic if you find fresh garlic to be too strong.
  • Feel free to also add finely chopped parsley.
Serving: -1g, Calories: 242kcal, Carbohydrates: 12g, Protein: 5g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 9g, Cholesterol: 4mg, Sodium: 932mg, Potassium: 351mg, Fiber: 4g, Sugar: 6g, Vitamin A: 177IU, Vitamin C: 19mg, Calcium: 76mg, Iron: 1mg
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