🇹🇷 Turkey · Food
Pancarlı Yoğurtlu Salata (Beetroot Salad with Yogurt)
By eatmundo · July 29, 2026
🇹🇷 TRThis vibrant salad is a staple in Turkish cuisine, balancing the earthiness of roasted beets with the creamy tang of strained yogurt. It is as visually stunning as it is healthy.
Ingredients
check them off as you prepareHow to Make It
- 1
Boil 3 large beetroots in a large pot of water for 45-60 minutes until a knife slides through them effortlessly, then peel and grate them coarsely.
- 2
In a large mixing bowl, combine 400g of thick strained yogurt with 2 crushed cloves of garlic and a pinch of salt, whisking until perfectly smooth.
- 3
Gently fold the grated beets into the yogurt mixture until it takes on a uniform, beautiful magenta hue.
- 4
Drizzle 2 tablespoons of extra virgin olive oil over the top to enhance the flavor and provide a glossy finish.
- 5
Finely chop 1 sprig of fresh dill and sprinkle it over the salad as a refreshing garnish.
- 6
Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld beautifully.
- 7
Stir the salad one final time before plating, ensuring no streaks of white yogurt remain.
- 8
Serve as an appetizer or side dish, perhaps with toasted pita bread.
Frequently Asked Questions
Can I use canned beets?+
You can, but roasting or boiling fresh beets will give you a much richer and earthier flavor.
How do I avoid a runny texture?+
Use 'süzme yoğurt' (strained yogurt) or Greek yogurt to ensure the salad stays creamy and thick.
Can I add walnuts?+
Yes, crushed walnuts are a classic addition that provides a wonderful crunch and nutty contrast to the beets.
How long does it stay fresh?+
This salad stays fresh in the refrigerator for up to 3 days if kept in an airtight container.
🇹🇷 TRMundo Match
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