Pancar Salatasi (Beetroot & Yogurt Salad)

Ingredients

• 3 small red beets (scrubbed clean)
• 3 tablespoons olive oil (plus more for drizzling)
• 1 1/2 teaspoon kosher salt (divided, plus more to taste)
• 1 lemon (juiced)
• 1/4 cup fresh mint (finely chopped, plus more for garnish)
• 1 small garlic clove (crushed)
• 1/2 cup whole yogurt (or greek yogurt)
• 1/2 cup chopped walnuts

Steps

1. 1

   To roast the beets: wash and scrub the beets, then drizzle each one with olive oil (use roughly 1-2 tablespoons total), sprinkle with half the salt, then wrap each one in foil individually. Place them in an oven safe tray and bake at 400F for 1 hour, or until a knife can be pierced through. Remove from the oven and allow them to cool.

2. 2

   Once the beets are cool, use your fingers to easily remove the peels. Shred them coarsly using a box grater. Use gloves and place a paper towel under your cutting board to avoid getting your hands and the counters messy with the beet juices.

3. 3

   Place the shredded beets in a bowl, then dress them with the remaining salt, olive oil, all the lemon juice, fresh mint and crushed garlic. Stir to combine.

4. 4

   Place the yogurt on top and gently stir it in. Add the chopped walnuts and garnish with more mint, a drizzle of olive oil, and more salt to taste.