Serving
(click to enlarge)

Beet & Yogurt Salad
Turkey   -   Yogurtlu Pancar Salatasi
Serves:
Effort:
Time:
Preprep:  
6 salad  
**
1-1/2 hr  
Yes
This is a popular salad in Turkey. With gentle acidity, it is quite different from the Russian style vinaigrette beet salad now favored in Post Soviet Armenia.



1-1/2
2
1
2
2
1
1/2
#
c
cl
T
T
T
t
Beets (1)
Yogurt (2)
Garlic
Dill, fresh
Olive Oil
Lemon Juice
Salt
Make   -   (1-1/2 hr - 20 min work)
  1. Place the beets in a pot of cold water. Bring to a boil and keep at a strong simmer until they are done. This is when a sharp skewer can be run through the largest one without hitting a hard spot in the middle. Cool in cold water enough to handle them and rub off the skins.
  2. Slice Beets and cut into matchsticks, or grate on the coarse side of your box grater.
  3. Crush GARLIC and chop very fine, Chop DILL fine.
  4. Squeeze LEMON JUICE
  5. Mix All Items and chill thoroughly.
NOTES:
  1. Beets:   Buy small beets, around 2 inches diameter, that have at least a stubble of their leaf stems still in place. Beets cut below the stem stubble were probably in storage way too long for good flavor, and will bleed too much of their color when boiled.
  2. Yogurt:   Use a tart natural yogurt, not a heavy or bland one - nor a "fat free" one.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar="as required tt=to taste
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