Turkish Beet, Yogurt and Walnut Salad Recipe
A creamy salad where sweet beets meet yogurt, garlic and crunchy walnuts. In Turkey, similar yogurt-based salads are often served as a cool side dish with lunch or dinner, or as part of a meze spread. The flavor is a bit like classic cold beet salad, but lighter thanks to the yogurt and with a nutty accent.
This salad combines the natural sweetness of beets with the tangy freshness of yogurt and the crunch of walnuts, creating a light yet satisfying dish. It brings a touch of Turkish meze culture to the table and offers a refreshing alternative to traditional beet salads with mayonnaise.
Chef's tips
Use small or medium beets, as they tend to be sweeter and cook more evenly. For the best flavor, let the salad chill long enough for the garlic and lemon to infuse the yogurt. If your beets are very juicy, add them gradually so the salad doesn’t become too runny.
How to serve
Serve in a shallow bowl, generously sprinkled with walnuts and a little extra dill or parsley on top. It works well alongside grilled kebabs, roasted vegetables, pilaf or simple baked potatoes. As part of a meze spread, pair it with hummus, olives, fresh bread and sliced cucumbers.
Ingredients
- beets small or medium, raw - 400 g
- Greek yogurt thick - 250 g
- garlic finely grated - 1 clove
- lemon juice - 1 tablespoon
- walnuts roughly chopped - 40 g
- dill chopped, optional - 1 tablespoon
- salt to taste
- black pepper to taste
Preparation
- Wash the beets thoroughly but do not peel them. Place in a pot, cover with water, bring to a boil and cook over low heat for 30–40 minutes, until tender – a fork should slide easily into the center. You can also bake them in the oven wrapped in aluminum foil at 190°C for about 50–60 minutes.
- Let the cooked or baked beets cool until you can comfortably hold them, then peel off the skins (they should come off easily) and grate on a coarse grater.
- In a bowl, mix the yogurt with the garlic, lemon juice, a pinch of salt and pepper. Add the grated beets and combine thoroughly until the mixture is evenly pink.
- Add most of the chopped walnuts (reserve some for sprinkling on top) and the dill, if using. Gently mix.
- Taste the salad and adjust the seasoning with more salt, pepper or lemon juice if needed. Transfer to a serving bowl, sprinkle with the remaining walnuts and refrigerate for at least 30 minutes so the flavors can meld.
- Serve the salad chilled as a side dish with a main meal or as part of a snack or meze spread.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Z czasem może puścić trochę soku z buraków, więc przed podaniem krótko ją wymieszaj.
