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Beetroot Salad
Pancar Salatası
Preparation info
- Difficulty
Easy
Appears in
Published 2016
Making a salad in summer is easy. Making something as good in winter is more interesting. This beetroot salad has a glorious colour and tastes lively and fresh.
Ingredients
- beetroots
3 4 - cumin seeds
2 tsp - pine nuts
Method
- Wrap the beetroots in foil with a sprinkling of salt and half the cumin, and bake in the oven at 180°C for an hour, until they are tender to a fork.
- Let them cool and rub off the skins. Chop roughly into inchsized pieces.
- Gently heat the pine nuts in a pan, until they start to colour. Toast the remaining cumin. Crumble the cumin seeds between your fingers
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