Pancar Salatasi

Name: Pancar Salatasi
Yield: serves 4
Ingredients: 1 pound young beets; 2 tablespoons lemon juice; 2 tablespoons extra-virgin olive oil; 1 cup plain whole-milk yogurt; Salt; 1 tablespoon finely chopped parsley to garnish

December 9, 2011

This is a Turkish way of dressing beets.

Recipe information

Yield
serves 4

Ingredients

1 pound young beets

2 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

1 cup plain whole-milk yogurt

Salt

1 tablespoon finely chopped parsley to garnish

Preparation

Step 1
Cut the tops off the beets and boil them in plenty of water for 30 to 40 minutes, until tender. Peel and slice them.
Step 2
Mix the lemon juice with the oil. Add yogurt and salt and beat well. Then mix with the beets.
Step 3
Pour into a serving dish and garnish with chopped parsley.
Variation
Step 4
An alternative dressing is olive oil and a little salt mixed with about 1 teaspoon orange-blossom water or rose water and a sprinkling of cinnamon.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.

TagsSalad Turkish Middle Eastern Beet Root Vegetable Vegetable Side Dinner Gluten Free Nut Free Vegetarian Easy 5 Ingredients or Fewer Simmer Cookbooks

Recipe notes

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