Pancar Salatasi Food
PANCAR SALATASI
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
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
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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