Beetroot Salad

Pancar Salatası


Preparation info

  • Difficulty


Appears in

Yashim Cooks Istanbul

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

  • About

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.


  • beetroots 3 large or 4 small
  • cumin seeds 2 tsp
  • pine nuts 2 tbsp
  • olive oil
  • salt
  • yoghurt 1 tbsp
  • white of a small leek, finely chopped


  • 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 into a bowl, with a glug of olive oil at the bottom.
  • Add a pinch of salt, and toss the beetroot in the dressing with the yoghurt and the well-chopped white of leek. Scatter with pine nuts.