Selasa, 09 Februari 2010

Beet Salad with Yogurt (Yoğurtlu Pancar Salatası)

A popular appetizer / meze for Turkish brandy, rakı and red meat, and a very common winter salad.

2 medium size beets
1 cup yogurt (better to use strained yogurt)
1 clove of garlic, minced
1 tbsp olive oil
1 tbsp finely chopped dill or 1 tbsp basil flakes
salt and vinegar to taste

-Wash beets well, cut the stems, and boil them for ~25-30 minutes until cooked.
-When they cool down, peel and grate them. (While doing so, use an apron and gloves if you wish and don't wear white)
-Beat garlic, yogurt and olive oil in a bowl until smooth, and then mix with beets.
-Season with salt and vinegar

-Sprinkle dill or basil on top.
-Serve with bread, pita chips and / or as a side for red meat dishes.

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