Turkish Roasted Beet and Sheep Cheese Salad Recipe
This salad combines the sweetness of roasted beets with bold, salty sheep’s cheese and fresh herbs. In Turkey, similar salads often appear as part of a “meze” spread – a table full of small dishes for sharing. The flavor is reminiscent of a Mediterranean feta salad, but more earthy and pronounced thanks to the beets.
This salad brings together classic Mediterranean flavors in a Turkish-style meze dish: sweet roasted beets, salty sheep’s cheese, crunchy nuts and fresh herbs. It’s simple to prepare yet looks impressive on the table and works both as a side dish and a light main.
Chef's tips
Roast a larger batch of beets at once and keep them in the fridge for a few days – then you can assemble this salad in minutes. Don’t skip toasting the nuts; it really boosts their flavor. If your cheese is very salty, go easy on the salt in the dressing and season only at the end after tasting.
How to serve
Serve on a large platter so the colors of the beets, herbs and cheese are clearly visible. It pairs well with grilled lamb, chicken skewers or simple flatbreads and hummus as part of a meze spread. For a more filling meal, serve it over a bed of cooked lentils or bulgur.
Ingredients
- beets small or medium, raw - 500 g
- sheep’s cheese hard, feta-style - 120 g
- walnuts roughly chopped - 40 g
- parsley chopped - 2 tablespoons
- fresh mint chopped, optional - 1 tablespoon
- olive oil good quality - 3 tablespoons
- lemon juice freshly squeezed - 1.5 tablespoons
- honey - 1 teaspoon
- garlic finely grated - 0.5 clove
- salt to taste
- black pepper freshly ground, to taste
Preparation
- Preheat the oven to 200°C. Wash the beets thoroughly, pat them dry, wrap each one individually in aluminum foil and place on a baking tray.
- Roast the beets for 40–50 minutes (depending on their size), until they are tender – check by inserting a knife or fork into the thickest part; it should slide in without resistance. Then remove them from the oven and let them cool slightly.
- When the beets are still warm but cool enough to handle, peel off the skins (they should come off easily) and cut the beets into cubes or half-slices.
- In a small bowl, whisk together the olive oil, lemon juice, honey, grated garlic, a pinch of salt and pepper until you have a smooth dressing.
- Crumble the sheep’s cheese with your fingers or cut it into small cubes. Toast the walnuts in a dry pan over medium heat for 2–3 minutes, stirring, until lightly golden and fragrant, then set aside to cool.
- Place the warm or fully cooled beets in a large bowl, add the parsley, mint (if using), cheese and walnuts. Pour over the dressing and gently toss to avoid crushing the cheese. Taste and adjust the seasoning with additional salt and pepper if needed.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku; przed podaniem wyjmij na 15 minut, aby nie była lodowata i delikatnie wymieszaj.
