Pancar Salatasi Recipes

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PANCAR SALATASI



Pancar Salatasi image

Turkish Beetroot salad from "Turkish Cooking" Drained yoghurt is basically yoghurt put into a muslin cloth and let to drip away some of the liquid (or whey) giving a thicker yoghurt. Hang the yoghurt for about 4 hours.

Provided by Coasty

Categories     Vegetable

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 5

3 beetroots
500 ml yoghurt, drained
1/2 teaspoon caraway seed
salt & pepper
1 tablespoon mint, fresh & chopped

Steps:

  • Wash the beetroots and cook by boiling. Cool.
  • When cool peel the beetroots and cut into small cubes.
  • Hold aside 1/4 cup beetroots for garnish.
  • Mix beetroots with all the other ingredients. Cover and refrigerate to chill.
  • Garnish with diced beetroots and mint sprigs.

Nutrition Facts : Calories 63.9, Fat 2.8, SaturatedFat 1.8, Cholesterol 11.1, Sodium 58.7, Carbohydrate 6.6, Fiber 0.6, Sugar 6, Protein 3.4

PANCAR SALATASI



Pancar Salatasi image

Categories     Beet     Boil

Yield serves 4

Number Of Ingredients 6

1 pound young beets
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 cup plain whole-milk yogurt
Salt
1 tablespoon finely chopped parsley to garnish

Steps:

  • Cut the tops off the beets and boil them in plenty of water for 30 to 40 minutes, until tender. Peel and slice them.
  • Mix the lemon juice with the oil. Add yogurt and salt and beat well. Then mix with the beets.
  • Pour into a serving dish and garnish with chopped parsley.
  • Variation
  • An alternative dressing is olive oil and a little salt mixed with about 1 teaspoon orange-blossom water or rose water and a sprinkling of cinnamon.

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