Name: Turkish Beetroot Salad with Fresh Herbs, Walnuts, and Pomegranate Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Turkish
Ingredients: 500 grams beetroots, washed with skin on; ½ cup fresh dill, finely chopped; ½ cup fresh parsley, finely chopped; 30 grams walnuts, roughly chopped; 60 grams pomegranate arils, plus extra for garnish; Juice of 1 large lemon (about 3 tablespoons); ½ teaspoon pul biber (Turkish red pepper flakes); ½ teaspoon salt; 1 garlic clove, grated or mashed; ¼ cup olive oil

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If you’re looking for a vibrant, flavorful salad that’s as beautiful to serve as it is to eat, the Turkish Beetroot Salad with Fresh Herbs, Walnuts, and Pomegranate Recipe is exactly what you need. This salad dazzles with the earthy sweetness of beets, the fresh brightness of herbs, the crunch of walnuts, and the juicy pop of pomegranate seeds, all tied together with a zesty, garlicky dressing. It’s a refreshing dish brimming with texture and color that’s perfect anytime you want a healthy, satisfying side or a light, nourishing meal.

Ingredients You’ll Need

The image shows several fresh ingredients on a dark surface with a gray cloth on the left side. There are five round, earthy purple beets with rough skin, placed near the bottom center. Above them, a half pomegranate reveals bright red seeds. Around these are small white bowls containing orange-red spice, coarse salt, golden olive oil, and a small garlic clove. To the left side, a bunch of fresh bright green parsley leaves with long stems is placed vertically. On the right side, a bunch of delicate green dill rests horizontally, and a single large yellow lemon sits near the top center. The whole arrangement is neat and colorful, with a natural, fresh look. photo taken with an iphone --ar 4:5 --v 7

These ingredients are incredibly straightforward but each plays a vital role in creating the perfect balance in this salad. From the tender earthiness of beets to the fragrant freshness of herbs, and the tangy zing of lemon juice, every component complements the others beautifully for a dish full of flavor and texture.

500 grams beetroots, washed with skin on: Roasting or boiling with the skin helps keep their natural sweetness and moisture locked in.
½ cup fresh dill, finely chopped: Dill adds a lovely, slightly tangy herbal note that brightens the salad.
½ cup fresh parsley, finely chopped: Parsley brings a crisp, clean flavor that balances the richer ingredients.
30 grams walnuts, roughly chopped: Walnuts contribute a satisfying crunch and a subtle nuttiness that grounds the salad.
60 grams pomegranate arils, plus extra for garnish: These jewels add a burst of juicy sweetness and a festive look.
Juice of 1 large lemon (about 3 tablespoons): Lemon juice adds brightness and acidity to lift the whole salad.
½ teaspoon pul biber (Turkish red pepper flakes): Pul biber provides a gentle smoky heat that gives the dressing character.
½ teaspoon salt: Salt enhances all the flavors and balances the tartness.
1 garlic clove, grated or mashed: Garlic adds warmth and a hint of pungency for depth.
¼ cup olive oil: Olive oil brings silkiness and rounds out the dressing.

How to Make Turkish Beetroot Salad with Fresh Herbs, Walnuts, and Pomegranate Recipe

Step 1: Cook the Beetroots

Start by cooking the beetroots with their skins on to keep them tender and flavorful. You can boil or roast them depending on your preference. Boiling takes about 40-50 minutes until fork-tender, while roasting at 200°C (400°F) usually takes around 45 minutes. Once cooked, let them cool slightly, then rub off the skins gently with your fingers or a paper towel. Slice or cube the beets into bite-sized pieces — their vibrant color sets the stage for this gorgeous salad.

Step 2: Prepare the Fresh Herbs

While the beets cool, finely chop the fresh dill and parsley. Their aromatic qualities are essential; they add a fresh, herbaceous lift that makes each bite refreshing. Mixing both herbs gives a complex yet harmonious flavor, combining dill’s slight tanginess and parsley’s crisp, clean taste.

Step 3: Make the Dressing

In a small bowl, whisk together the lemon juice, pul biber, salt, and grated garlic. Slowly drizzle in the olive oil while whisking, creating a lovely emulsion that coats the salad ingredients beautifully. This dressing balances tartness, spice, and richness in perfect harmony.

Step 4: Combine All Ingredients

In a large bowl, gently toss together the beetroot pieces, chopped herbs, walnuts, and pomegranate arils. Pour the dressing over everything and mix carefully so the delicate ingredients stay intact and the dressing envelops every bite. This step is where the Turkish Beetroot Salad with Fresh Herbs, Walnuts, and Pomegranate Recipe truly comes to life, melding colors and flavors.

How to Serve Turkish Beetroot Salad with Fresh Herbs, Walnuts, and Pomegranate Recipe

The image shows a white bowl with a blue rim filled with a colorful salad. The salad has three main layers: deep red chopped beets as the base, bright red pomegranate seeds scattered throughout, and small pieces of light brown walnuts mixed evenly. On top of the salad, there are fresh green dill leaves spread everywhere, adding a touch of brightness. A decorative silver spoon rests inside the bowl on the right side. Around the bowl, on a dark textured surface, are whole walnuts, garlic cloves, parsley leaves on the left, and a partially cut pomegranate on the top right. A dark gray cloth is placed on the bottom right next to the bowl. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add extra pomegranate arils on top just before serving for a festive pop of red and to enhance the juicy sweetness. A sprinkle of extra chopped walnuts can add even more crunch and texture. If you like, a few whole sprigs of dill or parsley can make your salad look even more inviting and fresh.

Side Dishes

This salad pairs beautifully with grilled meats or fish, making it an excellent side dish for any Mediterranean-inspired meal. It also complements simple dishes like roasted chicken or alongside a mezze platter. The refreshing acidity offsets richer foods perfectly.

Creative Ways to Present

For a stunning presentation, serve the salad on a large white platter so the colors really pop. Layer the beets as a base, then sprinkle the herbs, walnuts, and pomegranate artfully on top. You can also serve it in individual glass jars for a charming picnic or lunch option. Adding edible flowers or lemon zest as a final touch elevates the dish even more.

Make Ahead and Storage

Storing Leftovers

Store any leftover Turkish Beetroot Salad with Fresh Herbs, Walnuts, and Pomegranate Recipe in an airtight container in the refrigerator. It keeps well for up to 3 days. The flavors actually meld and deepen overnight, making it ideal to prepare in advance.

Freezing

This salad is best enjoyed fresh. Freezing is not recommended because the texture of the beets and freshness of the herbs and pomegranate will be compromised after thawing.

Reheating

Since this is a cold salad, reheating is not necessary or advised. Serve chilled or at room temperature for the best flavor and texture.

FAQs

Can I use cooked beets from the store?

Absolutely! Pre-cooked beets save time and work perfectly in this recipe. Just be sure they’re plain and not marinated, so you can control the salad’s flavor.

What can I substitute for pul biber if I don’t have it?

If you don’t have pul biber, you can use smoked paprika or a pinch of chili flakes. The goal is to add a touch of smoky heat without overwhelming the salad.

Can I use different nuts instead of walnuts?

Yes, toasted almonds or pecans also work well, offering a slightly different crunch and flavor profile. Walnuts are classic here because their earthiness pairs beautifully with the beets.

Is this salad vegan and gluten-free?

Yes! This recipe is naturally vegan and gluten-free, making it a great option for a wide variety of diets and dietary restrictions.

How long should I let the salad sit before serving?

Letting the salad rest for about 15-20 minutes after tossing allows all the flavors to marry and soak into the beets, making the dish even more delicious.

Final Thoughts

I can’t recommend the Turkish Beetroot Salad with Fresh Herbs, Walnuts, and Pomegranate Recipe enough if you want something that’s both stunning and packed with fresh flavor. It’s easy to make, full of wholesome ingredients, and always brightens up any meal. Give this recipe a try—you might just find your new favorite way to enjoy beets!

Turkish Beetroot Salad with Fresh Herbs, Walnuts, and Pomegranate Recipe

Ingredients You’ll Need