Description
Pancar Salatasi is a vibrant and refreshing Turkish beetroot and yogurt salad. Roasted beets are shredded and combined with olive oil, fresh lemon juice, mint, garlic, and creamy yogurt, then topped with crunchy walnuts for added texture. This healthy and flavorful salad makes a perfect side dish or light lunch.
Ingredients
Beets
- 3 small red beets, scrubbed clean
- 3 tablespoons olive oil (divided, plus more for drizzling)
- 1 1/2 teaspoons kosher salt, divided (plus more to taste)
Dressing & Toppings
- 1 lemon, juiced
- 1/4 cup fresh mint, finely chopped (plus more for garnish)
- 1 small garlic clove, crushed
- 1/2 cup whole yogurt or Greek yogurt
- 1/2 cup chopped walnuts
Instructions
- Roast the Beets: Wash and scrub the beets thoroughly. Drizzle each beet with 1-2 tablespoons of olive oil, sprinkle with half of the kosher salt, then wrap each beet individually in foil. Arrange the wrapped beets on an oven-safe tray and roast in a preheated 400°F (204°C) oven for about 1 hour, or until a knife pierces through easily. Remove and let them cool completely.
- Peel and Shred: Once cooled, use your fingers to peel the skins off the beets easily. To prevent staining your hands and countertops, wear gloves and place a paper towel under your cutting board. Coarsely shred the peeled beets using a box grater.
- Prepare the Salad Base: In a mixing bowl, combine the shredded beets with the remaining kosher salt, the leftover olive oil, lemon juice, chopped fresh mint, and crushed garlic. Stir well to evenly distribute flavors.
- Add Yogurt and Walnuts: Spoon the whole or Greek yogurt on top of the beet mixture and gently fold it in to combine without losing the creaminess. Sprinkle chopped walnuts over the salad for crunch. Garnish with extra mint leaves, an additional drizzle of olive oil, and season with more salt to taste.
Notes
- Wear gloves while shredding beets to avoid staining your hands.
- You can use either whole milk yogurt or Greek yogurt depending on your preference for creaminess.
- Roasting the beets in foil helps retain moisture and enhances flavor.
- This salad is best served chilled or at room temperature.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roasting
- Cuisine: Turkish
