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Turkish beet salad pancar salatasi

Turkish Beet Salad (pancar salatasi)

A simple and delicious beet salad with greek yogurt, lemon, mint and walnuts.
5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 1 hour
Cool time: 30 minutes
Total Time: 1 hour 40 minutes

Nutrition

Calories: 691kcal | Carbohydrates: 46g | Protein: 21g | Fat: 53g | Saturated Fat: 6g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 16g | Cholesterol: 3mg | Sodium: 4873mg | Potassium: 1378mg | Fiber: 15g | Sugar: 23g | Vitamin A: 756IU | Vitamin C: 75mg | Calcium: 231mg | Iron: 5mg
Calories: 691kcal
Author: Max Cozzi
Servings: 4 (as a side)

Ingredients

  • 3 red beets (or 2 large beets)
  • 2 teaspoon salt (divided)
  • 1 tablespoon extra virgin olive oil
  • 1 lemon (juiced)
  • 3 tablespoon fresh mint (minced)
  • 4 tablespoon greek yogurt
  • ½ cup crushed walnuts

Instructions

  • Preheat the oven to 400°. Trim the ends off the beets and place them on a sheet of foil on a sheet pan. Drizzle with half of the salt and the olive oil and wrap the foil packet up. Roast in the oven for about 1 hour or until a knife can easily be inserted. Remove and let cool.
  • Once the beets are cooled, remove the peels and shred them on the large holes of a cheese grater. Put them into a serving bowl and add the lemon juice, mint, and remaining salt and toss well.
  • Gently stir in the greek yogurt (try to make a pretty swirl!) and top with crushed walnuts.

Video

Notes

This dish is a great make-ahead recipe if you have a dinner or party coming up and want to get some of the side dishes made ahead of time. 
Course: Appetizer, meze, Salad, Side Dish, side salad, sides, tapas
Cuisine: Mediterranean, Middle Eastern, Turkish
Keyword: beet and yogurt salad, beet salad, beetroot, beets, vegetables, vegetarian, veggies
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