Marinated beetroot with white cheese and honey-chili walnuts

Ingredients for 4 servings:

• 3 beetroots
• 1 lemon(s)
• 2 tbsp mustard, hot
• some salt
• 2 tbsp olive oil
• 1 handful of walnuts
• ½ tsp black pepper
• 150 g shepherd’s cheese (white cheese – beyaz peynir)
• 1 pinch of chili flakes
• some pomegranate syrup (nar eksi)
• some mint leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Turkish, meze, vegetarian

Boil the beetroot, skin on, in a pot of water. Once cooled, it’s best to peel it with gloves. Coarsely grate the beetroot or thinly slice it. Mix a dressing of hot mustard, olive oil, lemon juice, salt, and pepper and drizzle it over the beetroot. Leave to marinate overnight or for at least a few hours in the refrigerator. Toast the walnuts evenly in a non-stick pan over medium heat. Stir in the honey and let it caramelize. Then remove from the heat and season with chili flakes. Spread the chili-honey walnuts on a baking sheet and let it cool. Just before serving, sprinkle the beetroot with grated white cheese and decorate with the caramelized walnuts and a few mint leaves. Drizzle with a few drops of good pomegranate syrup and serve.