Mediterranean•healthy
Turkish Beet Salad
This chilled Turkish beet salad is loaded with sliced beets, walnuts and fresh herbs that get tossed in an easy pomegranate citrus dressing.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 pre-cooked beets ((See Note 1))
- 4 celery sticks
- 1/2 oz package fresh mint
- 1/2 oz package fresh dill
- 4 oz pomegranate arils
- 1/2 cup walnuts
- 1/4 cup olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp champagne vinegar (or rice vinegar)
- 1 tsp dijon mustard
- 1 tsp pomegranate molasses (or honey)
- 1 clove garlic (minced)
- 1 tsp sumac
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Instructions
- 1
Lay a piece of parchment paper over your cutting board and slice (or use a crinkle cutter) cooked beets into 1/4-inch pieces. Set aside in medium bowl. Discard parchment paper.
- 2
Slice the celery on the diagonal into 1/4-inch pieces and add to beets. Remove the mint and dill from the stems and chop fine, add to beets. Chop the walnuts into dice and add to beets.
- 3
In small bowl mix together the dressing ingredients and pour over beet salad, tossing to coat and chill for 30 minutes covered. Toss once more before serving.