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Turkish Beetroot Salad with Fresh Mint

Vegan MoFo Day 10 and I’ve got a hair appointment today 🙂 Before I go, I’d like share this recipe with you. Enjoy!

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My best ever beetroot salad happened when I was 16. I got the recipe from an apprentice chef back in Kusadasi. He explained it so well that when I got home I knew exactly what I was doing although the recipe came without measurements and I had no kitchen experience myself. I still have the recipe in my archive, even today. However, the recipe below is NOT the one but it is also a good one –it is less time consuming and just as delicious as the other one. Once I finish tidying up my archives, I will revive the other one and perhaps call it The Apprentice’s Beetroot Salad 🙂

Ingredients:
1x tin sliced beetroot (450 gr), drained
½ red onion, chopped finely
1 tbsp fresh mint, chopped
Juice of ½ lemon
2 tbsp extra virgin olive oil
1 tsp sumac
Salt

Method:
• Mix together the beetroot, fresh mint and onions in a salad bowl.
• Add sumac and salt.
• Drizzle with olive oil and lemon juice.
• Toss to combine and serve chilled.

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4 thoughts on “Turkish Beetroot Salad with Fresh Mint

    1. Thank you Helen. I’ll see what I can do with The Apprentice Salad (it’s more like a pickle actually but after you make it, you can use it in salad including the one with mayonnaise) and I am glad you like the title 🙂

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