Beetroot Salad with Yogurt

Pancar salatası


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

For this pretty salad, the beetroot can he grated or chopped finely and folded into the yogurt dressing, or sliced and served with it.


  • 4 whole beetroot, cooked, peeled and sliced

For the marinade

  • 2 tablespoons olive oil
  • 1 tablespoon white wine or apple vinegar
  • 1 teaspoon sugar
  • salt and freshly ground black pepper

For the dressing

  • 3-4 tablespoons thick creamy yogurt
  • 2-3 cloves garlic, crushed with salt
  • salt and freshly ground black pepper


  • To make the marinade, mix together the oil, vinegar and sugar, season with salt and pepper, and pour over the slices of beetroot while still warm. Leave to stand for 2-3 hours.
  • Lift the beetroot slices out of the marinade (you can add some of this marinade to the yogurt dressing if you like) and arrange on a plate. Beat the yogurt with the garlic, season to taste, and spoon over the slices of beetroot or toss them in it. As the salad sits, the colours will mingle into a pretty shade of purple.