published May 01, 2024 Turkish beet salad is also known as Cevizli Pancar, or “beetroot salad with walnuts” — but it’s so much more than that! Sure, there are tender beets and crunchy walnuts in there, but don’t forget about the fresh mint and dill, the smattering of pomegranate seeds, the bites of crisp celery, or the magnificent pomegranate dressing that coats every forkful. It’s all about how the sour pomegranate molasses, or nar ekşili, plays with the hot mustard, garlic, vinegar, and lemon juice. It’s a well-rounded recipe that’s really par for the course when it comes to Mediterranean cuisine. And that’s what I love so much about it! Check out the video below in the recipe card to see how this is made! I won’t say beet salad is incredibly filling on its own — you might want to try Turkish white bean salad if you want a full meal — but it makes a great lunch, side dish or appetizer for kabobs, wraps, and grilled chicken.
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Cutting Board & Parchment Paper – If you’ve ever worked with beets before, you know that that bright red color has a habit of getting onto everything! Make clean-up easier by laying a piece of parchment paper over your cutting board before slicing them up for your beet salad.
Storing
Leftover cevizli pancar can be refrigerated and enjoyed for up to 3 days. However, if you cooked your beets more than a day ahead of time, the dish won’t stay fresh for as long — keep that in mind for meal-prepping!
Beets – The beets need to be cooked ahead of time. Feel free to do so one or two days in advance to save yourself some time! I prefer to buy them already cooked, Love Beets™ Cooked Beets is the brand I most often find now in most markets vegetable section. Celery – If you’d prefer your beet salad recipe without celery, substitute with another veggie that’ll add a similar crunch to the dish — green bell peppers, for example. Fresh Herbs – Two of my favorite Mediterranean herbs are mint and dill! Some other options include fennel, thyme, and parsley. Pomegranate Arils – The pops of moisture and sweetness from the pomegranate seeds are irresistible! You could also use dried cranberries or cherries. Walnuts – Feel free to sub in pecans or another chopped nut of your choosing to add texture to your Turkish beet salad. Dressing – The dressing for this beet salad recipe has an olive oil base, garlic, plenty of lemon juice, and: Pomegranate Molasses (Nar Ekşili) – A thick, crimson-colored syrup, nar ekşili is a sour, fruity molasses that isn’t very sweet at all, despite the name. Dijon Mustard – Dijon can be substituted with any other kind of mustard as needed. Champagne Vinegar – Remember that you can substitute this with rice wine vinegar or balsamic if needed. Sumac – Ground, bright red berries with a tangy taste.
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