Turkish Beetroot Salad with Fresh Herbs, Walnuts, and Pomegranate Recipe
Pancar Salatasi is a vibrant Turkish beetroot salad featuring tender roasted beets combined with fresh herbs, crunchy walnuts, and juicy pomegranate seeds, all dressed in a zesty lemon and garlic olive oil dressing. This refreshing salad offers a perfect balance of sweet, tangy, and slightly spicy flavors, making it a delicious and healthy appetizer or side dish.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
Salad
- 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
Dressing
- 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
Instructions
- Roast the Beetroots: Preheat your oven to 200°C (390°F). Place the washed beetroots, skin on, on a baking tray and roast for about 45-50 minutes until tender when pierced with a fork. Allow them to cool slightly.
- Peel and Slice: Once the beets are cool enough to handle, peel off the skin and slice them into thin rounds or small cubes, according to your preference.
- Prepare the Dressing: In a small bowl, whisk together the lemon juice, pul biber, salt, grated garlic, and olive oil until well combined.
- Combine Salad Ingredients: In a large bowl, gently mix the sliced beets with the chopped dill, parsley, walnuts, and pomegranate arils.
- Toss with Dressing: Pour the dressing over the salad and toss carefully to coat all ingredients evenly with the tangy dressing.
- Garnish and Serve: Transfer the salad to a serving dish and garnish with extra pomegranate seeds for a pop of color and freshness. Serve chilled or at room temperature.
Notes
- Roasting the beets with skin on helps retain moisture and sweetness.
- To peel easily, rub the skins off with your hands or a paper towel once beets are cool enough.
- For extra crunch, toast the walnuts slightly before adding.
- This salad can be made a few hours ahead; the flavors meld beautifully when refrigerated.
- Adjust the amount of pul biber according to preferred spice level.
