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Turkish beet salad with yogurt topped with green parsley and walnuts in a large white plate.

Turkish Beet Salad With Yogurt (Pancar Salatasi)

Nataliia
Turkish beet salad with yogurt is a popular appetizer and side dish in Turkish cuisine that is also famous all over the world. It combines the earthiness and sweetness of boiled beets with creamy yogurt, walnuts, lemon garlic, and fragrant herbs. I like serving it as a salad, spread, or dip.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Salad, Side Dish
Cuisine Turkish
Servings 6
Calories 90 kcal

Equipment

  • 1 large pot
  • 1 Box grater

Ingredients
  

  • 3-4 medium beets, rinsed well
  • ½ cup Turkish or Greek yogurt
  • 3 sprigs fresh parsley, rinsed and chopped finely
  • 5 fresh mint leaves, rinsed and chopped finely
  • 1-2 fresh garlic cloves, finely grated or minced
  • 1 Tablespoon fresh lemon juice
  • ¼-½ teaspoon salt and pepper to taste
  • ⅓ cup toasted walnut pieces

Instructions
 

  • In a large pot, add whole beets and fill it with water enough to cover the beets. Bring it to a boil and simmer on low-medium heat for about 30-45 minutes or until the fork inserted in the middle goes in easily. Let them cool down.
  • Peel the beets and grate them using a larger (coarse) side of your box grater. Place the beets into a bowl.
  • Add chopped parsley, chopped mint leaves, minced garlic, 1 tablespoon lemon juice, salt and pepper (about ¼ teaspoon or more to taste). Use a fork to mix everything well.
  • Add about ½ cup Turkish or Greek yogurt and mix the salad. Taste it and add more salt if needed.
  • Distribute the walnut pieces on top of the salad and some extra parsley. Enjoy it as a salad, dip or spread.

Notes

Cooking the beets: Some cooks like to roast them whole in the oven with olive oil. But I like to use boiled beets for the salads, which require the beets to be cubed or grated. Boiled beets come out more hydrated ( the best way I can describe them).
Grating the beets: I recommend using a box grater, but if you have to, you can finely dice them or use a food processor. 
Mint: I do not always use it, but it adds a lot of freshness to the dish. If you do not have it, you can easily skip the mint. It still tastes delicious. 
Garlic: I added just a little bit of garlic, if you love garlic - add more. 

Nutrition

Calories: 90kcalCarbohydrates: 5.4gProtein: 3.3gFat: 6.8gCholesterol: 1mgSodium: 114.3mgFiber: 2.3gSugar: 1.9g
Keyword Turkish beet salad with yogurt, Turkish beetroot salad
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