One of the easiest salads I know how to make is this Turkish style Beet and Yogurt salad. Indeed, the hardest thing about this recipe is to roast the beets, but even if you don’t want to spend time doing that, you can buy them already cooked, saving you tons of time making this outrageously good and healthy salad.
Many recipes blend the beets with the yogurt, making a bright purple sort of spread, but I prefer to keep things separate. First, mix thick Greek yogurt with a bit of garlic and salt and pepper to taste. Then, once your beets are cooked, peel and cut into wedges - those will go on top of the yogurt. Last, make a simple lemon vinaigrette to drizzle on top, add a bit of herbs and that’s it! Enjoy!
YOĞURTLU PANCAR SALATASI
Roasted Beet Salad with Garlic Yogurt
8 medium beets, trimmed
2 garlic cloves, minced
1 1/2 cups plain Greek yogurt
2 Tbsp lemon juice, or more to taste
6 Tbsp extra virgin olive oil
Salt and pepper to taste
Handful of chopped dill, mint and/or flat leaf parsley
Preheat oven to 450°F.
Wrap beets in foil and bake until tender, about an hour, depending on size. When they are soft, let them cool slightly and peel. Cut them into 1/2” thick wedges.
In medium bowl, mix yogurt with garlic. Season with salt and pepper. Spread mixture on the bottom of a plate. Arrange beet wedges over yogurt.
In small bowl or measuring cup, mix lemon juice with salt. Whisk in olive oil slowly to emulsify. Add black pepper. Pour dressing over beets and garnish with mint and parsley.
Serves 8-10.