Vibrant Pink Turkish Beetroot Meze (Pancar Tarator)
317kcal
Ingredients
- 1 medium Fresh Beetroot (peeled and grated)
- 4-5 tbsp Vegetable Oil
- 2 cups Plain Whole Milk Yogurt
- 1 tsp Mayonnaise
- 1 to 2 cloves Garlic (minced)
- ½ cup Walnuts (crushed, for garnish)
- Fresh Parsley (chopped, for garnish)
- Salt (to taste)
Equipment
- Box Grater: For grating the fresh beetroot and garlic.
- Medium Skillet: To sauté the beets and intensify their flavor.
- Mixing Bowl: For whisking the garlic yogurt base.
Method
- Peel and grate the fresh beetroot using a box grater.
- Heat oil in a skillet. Add the grated beets and sauté until they soften and release their juices.
- Once the beets have absorbed their liquid and changed color, remove from heat and let cool.
- In a bowl, whisk together the yogurt, mayonnaise, minced garlic, and salt.
- Add the cooled beets to the yogurt mixture and stir until the color is uniform.
- Transfer to a serving plate and garnish with crushed walnuts and fresh parsley.
- Chill in the refrigerator for at least 30 minutes before serving cold.
Nutrition
Serving1servingCalories317kcalCarbohydrates12gProtein7gFat28gSaturated Fat6gPolyunsaturated Fat15gMonounsaturated Fat6gTrans Fat0.1gCholesterol16mgSodium96mgPotassium396mgFiber2gSugar9gVitamin A139IUVitamin C3mgCalcium171mgIron1mg
Notes
For a super thick, "dip" consistency, use strained yogurt (Süzme Yoğurt). If you find the beetroot is staining your hands, a little bit of lemon juice or oil will help wash the pink color right off! Serve cold at 4-7°C (40-45°F) for the best refreshing taste.