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| Red Beet Green Apple Salad |
I don't believe there are any Turkish recipes that use raw beets. Typically in Turkish Cuisine, beets are cooked before they are added to salads or mezes. That said, when I was visiting my family in Izmir in April, one of our long time family friends, Yildiz abla made us a beet salad to die for. Simple, yet delicious, a bright colored, zesty salad made with raw beets, green apples, herbs and walnuts. Enjoy!
Ingredients:
- 1 large or two small red beet
- 1 large green apple (Granny Smith)
- ¼ cup fresh dill, finely chopped
- ¼ cup fresh parsley, finely chopped
- ¼ cup walnuts, chopped
- 2 green onions, finely chopped (optional)
- ½ cup fine bulgur
- 1 cup boiling water
- ¼ cup olive oil
- Juice of 1 lemon
- 1 table spoon pomegranate paste/molasses (optional)
- Salt and pepper to taste
- A few sprigs of parsley or dill for garnish
Directions:
Peel the red beet, wash and grate using the fine side of the
grater. Place it in a large bowl.
Wash and grate the green apple using the coarse side of the
grater. Add it to the bowl.
Place bulgur in a separate bowl. Add boiling water to it.
Stir with a spoon, let it sit for a couple of minutes allowing bulgur to soak
the water in. Using a strainer, drain excess water. Add bulgur to the bowl, mix with a spoon.
Finely chop dill and parsley. Add the herbs and chopped walnuts to the
bowl. Mix gently with a spoon. Add the olive oil, lemon juice, pomegranate paste (optional), salt and pepper.
Stir with a spoon. Cover the bowl and chill it in the refrigerator for at least
30 minutes allowing all the flavors to come out.
Transfer to a serving dish. Garnish with fresh parsley or
dill leaves.
Bon Appetit! Afiyet
Olsun!
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| Peeled beet, green apple, dill and parsley |
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| Finely Grated Beets |
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| Coarsly Grated Greeen Apples |
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| Chopped dill and parsley |
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| Bulgur soaked in hot water |
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| Chopped walnuts |
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| Red Beet Green Apple Salad |
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