Beetroot Salad with Yogurt

Name: Beetroot Salad with Yogurt (Pancar salatası)
Yield: Serves 3-4
Cuisine: Turkish
Ingredients: 4 whole beetroot, cooked, peeled and sliced; 1 tablespoon white wine or apple vinegar; 2 tablespoons olive oil; 1 teaspoon sugar; 1 tablespoon white wine or apple vinegar; salt and freshly ground black pepper; salt and freshly ground black pepper; 2-3 cloves garlic, crushed with salt; 3-4 tablespoons thick creamy yogurt; 2-3 cloves garlic, crushed with salt

Pancar salatası

Preparation info

Serves
3-4

Difficulty
Easy

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.

Ingredients

4 whole beetroot, cooked, peeled and sliced

Asia
Turkey
Vegetarian
Gluten-free
Mediterranean

Method

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,