Love Beetroot? Be yes or no, we are sure of this colorful Turkish beetroot and yogurt Dip recipe – Pink sultan – They try the taste buds!
Beet – or beets as they are also known – They have become an important part of our diet since she lived in Fethiye.
It is not so much that they present in many famous dishes of the Turkish cuisine. It is more the fact that they are an almost constant presence; Both in our house and when we choose the meze dishes in restaurants.
Pancar Turşusu (Sottaceto beetroot) is one of the favorites, as well as the meze we are making in this recipe, today …
From any other name
If you are tempted by the fabulous pink color and you want to order this Meze in a restaurant, it has various names that may appear on the menu:
- Pink sultan – Translation into “Pink Sultan”, we love this name.
- Beet salad with yogurt – beets salad with yogurt. We prefer to think of Pembe Sultan as more than a Meze dive rather than a salad. Yogurt salad does not sound good. And the Turks still use pieces of beetroot in salads.
- Red beet appetizer with yogurt – MEZE Red Yogurt and Balioro. Yes, we can get with this.
- Red beet tarar – beetroot in yogurt sauce. You may remember one of our favorite Turkish recipes, Havuç Toror – Carrot and garlic Yogurt Dip. Well, here we are with beetroot and some slight differences compared to the recipe.
If you order any of these, you are in for color treatment that can be part of your Meze table. Or an excellent side dish.
You are also ready for a surprise even when it comes to flavor!
While sometimes beetroot can have an overwhelming earthy flavor, the combination of yogurt, fresh herbs, fresh garlic and fresh lemon juice – which is quickly absorbed by the grated beet – helps the sweetness of the beets.
Trust us. Add some of your Turkish beet and yogurt sauce to a piece of fresh balloon bread from the oven and you are away!
So tasty!
Cooking the beetroot
Always on sale on local markets around these parts, at some time of the year, you can get beets with their stems and still intact leaves. Which is even better for other preparations also for other salads.
But our latest purchase was, as you can see, without foliage.
And you can also see that the size of the beets varies wildly.
The long pleasant way
If you are using fresh beetroot, in this way, try to get those of similar size so that they cook in the oven at the same time.
Just give them a washing and envelop them individually in a sheet of foil. Then place them on a pan or tray.
Tip: Do not remove the chopped stem fragments from above before wrapping beets. This will help to prevent them from bleeding too much.
At the center of the oven at 220 degrees Celsius (428 degrees Fahrenheit) until they soften. So you can remove them and peel them.
The cooking time will depend on the size of the beetroot. But they take around the same amount of time as when you cook the potatoes of the jacket.
The quick way
While buying – and we cook – raw beet, we also like to make life easier for ourselves on the occasion.
Our local supermarket sells peeled, whole and prepared beets packages.
If you want to rustle a quick and convenient immersion of Turkish beet and yogurt, using ready -made cooking beet is the road to go.
The rest of our Turkish ingredients of beetroot and yogurt
- Teso yogurt: This is Teso Turkish yogurt – But natural Greek yogurt is fine if you can’t get any yogurt Süzme. We are looking for a creamy consistency for our dive and a smooth and tense yogurt is only the ticket.
- Garlic cloves: Whatever the dive of Turkish yogurt we do, the grated or chopped garlic is always characteristic. You can use garlic as desired. We love the taste of garlic, so we tend to use more than a grove.
- Fresh lemon: The fresh lemon juice will begin to gently quit the beetroot and tempered the earthy flavors.
- Fresh herbs: Two fresh popular herbs used in Turkish cuisine; We are using chopped aneto and chopped mint. Both the strong flavors that are completed well.
- Nuts: Once again, commonly used in salads and Turkish sauces. They are very good in this dip of yogurt and beetroot. We like to break a little really small pieces to mix the dip and use them to garnish.
- Olive oil: Just to finish everything. A good drizzle of olive oil above to serve.
Serve your Pembe Sultan together with other Meze dishes. Or to have it as a side of grilled meats such as ızgara Köfte or chicken shish.
And if you just want to celebrate this beetroot and the yogurt immerses everything alone, some hot focaccia are the perfect partner!
Our recipe for immersion of beetroot and Turkish yogurt – Pembe Sultan
Ok, let’s do pembe sultan …
Pembe Sultan – Turkish beet and dive of yogurt
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1 large bowl
1 grater
1 sharp knife
- 200 grams beet (See notes below)
- 2 spoons Natural yogurt
- 2 cloves garlic (peeled and grated)
- 5 walnuts (smashed)
- 1 table spoon Fresh dill (finely chopped)
- 1 table spoon Fresh mint (finely chopped)
- ½ lemon (juice of)
- ½ teaspoon salt
To garnish
- 5 walnuts (divided into pieces)
- 1 small fresh mint sprig
- 2 spoons olive oil (seasoned above the top)
First of all, grate the beetroot cooked in your bowl and sprinkle with salt.
Now add the garlic and lemon juice and mix gently.
Add your yogurt and mix until everything is mixed. Your yogurt will immediately take on a lively Magenta color.
Mix your dill, mint and walnuts and take a taste test. Add more lemon juice or salt if necessary.
When you are ready to serve, cover the beetroot and the yogurt immerse themselves with broken walnuts and sprig of mint and season with olive oil.
- As with all our recipes, the nutritional calculations are understood only as a general guide and are calculated by a third party fir. Please make your due diligence if you have special dietary requirements.
- If you are using Greek yogurt rather than Turkish Süzme yogurt, make sure it is not reckless.
- In this recipe, for convenience, we usually use cooked and peeled beetroot.
- If you are cooking the raw beet, wrap them in a sheet and cook them as you would make an oven in the oven.
- The cooking time will vary depending on the size of the beetroot, but it is not necessary to be too attentive to the fact that they are very soft. Once cool, you can peel them and scratch them.
- If we are peeling and scratching the beets that we have cooked ourselves, we use gloves to avoid staining our hands.
- For the pre -cooked beetroot, washing your hands immediately after grating the beetroot is enough to remove the color.
Service: 1Calories: 85KcalCarbohydrates: 8GProtein: 2GFat: 6GSaturated fat: 1GPolynsaturo fat: 3GMonolysatuine fat: 2GCholesterol: 1mgSodium: 335mgPotassium: 233mgFiber: 2GSugar: 4GVitamin A: 92IuVitamin C: 11mgSoccer: 35mgIron: 1mg
You can find our Pembe Sultan recipe in the Meze section of our collection of Turkish recipes.
And if you love beets as much as we take a look at our pea and feta salad with pieces of beetroot.
Enjoy your meal!
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