Green Lentil Salad
Whole green lentils with tomato, onions and parsley in a cumin, mint and lemon dressing.
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Beet and Pomegranate Salad
Pancar Salatası
Tender beets with dill, parsley, walnuts and pomegranate in a lemon and olive oil dressing.
- Prep
- 10 min
- Cook
- 50 min
- Rest
- 0
- Total
- 1 hr
- Servings
- 4
Ingredients
- 1 lb Raw beets
washed
- ½ cup Dill
chopped
- ½ cup Parsley
chopped
- 30 g Walnuts
coarsely chopped
- 60 g Pomegranate seeds
- 1 Large lemon
juiced
- ½ tsp Turkish red pepper flakes
- ½ tsp Table salt
- 1 clove Garlic
grated
- ¼ cup Olive oil
- Water, as needed
to cover the beets
Method
Put the whole beets in a saucepan and cover with water. Bring to a boil and cook for 40–50 minutes, until a fork enters easily. Drain and rinse with cold water. When comfortable to handle, peel and dice.
Whisk the lemon juice, red pepper flakes, salt, garlic and olive oil together.
Combine the beets, dill, parsley, walnuts and pomegranate seeds. Pour over the dressing and toss gently before serving.
Cooking guidance
Cook the beets whole, then peel when comfortable to handle. Dice them evenly so the dressing coats each piece. Chop the herbs rather than blending them.
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