in Turkey

Beetroot salad

updated

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Ingredients for 4 servings:

  • 500 g beetroot
  • 300 g natural yogurt
  • 2 green bell peppers (Charliston)
  • 3 tbsp olive oil
  • 2 garlic cloves
  • Parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Turkish Meze

Finely grate cooked beets, preferably vacuum-packed, using a grater. Finely chop the Charliston peppers and sauté them in olive oil for a few minutes. Crush the garlic and mix with the yogurt. Add the beets and peppers and mix well. Garnish with fresh parsley and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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