Pancar Salatasi Food

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

Ingredients

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

Ingredients

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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