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A bowl of electric pink beetroot meze topped with walnuts and parsley.

Vibrant Pink Turkish Beetroot Meze (Pancar Tarator)

A stunningly colorful and creamy Turkish meze made with sautéed grated beets, garlic-infused yogurt, and crunchy walnuts.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Appetizer
Cuisine: Turkish
Calories: 317
Ingredients Equipment Method Video Notes

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
 

  1. Peel and grate the fresh beetroot using a box grater.
    Grating a fresh red beet for a Turkish meze.
  2. Heat oil in a skillet. Add the grated beets and sauté until they soften and release their juices.
    Sautéing grated red beets in a skillet with oil.
  3. Once the beets have absorbed their liquid and changed color, remove from heat and let cool.
    Sautéed beets cooling in a pan.
  4. In a bowl, whisk together the yogurt, mayonnaise, minced garlic, and salt.
    Mixing garlic, yogurt, and mayo in a white bowl.
  5. Add the cooled beets to the yogurt mixture and stir until the color is uniform.
    Stirring sautéed beets into white garlic yogurt.
  6. Transfer to a serving plate and garnish with crushed walnuts and fresh parsley.
    Adding walnuts and parsley to a pink beetroot dip.
  7. Chill in the refrigerator for at least 30 minutes before serving cold.
    Serving a cold bowl of Turkish Pancar Tarator.

Video

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.