Bright pink grated beetroot and yogurt dip in a glass bowl with a wooden spoon resting on top, on a wooden board. — Photo: congerdesign · Pixabay Content License · Pixabay

Turkish · Lunch · Dinner · Snack

Turkish Beetroot Salad with Garlic Yogurt

Name: Turkish Beetroot Salad with Garlic Yogurt
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Cuisine: Turkish
Ingredients: 4 medium Beetroot, whole, unpeeled; 6 cups Water, for boiling; 1 cup Plain nonfat Greek yogurt; 2 cloves Garlic; 1 tbsp Lemon juice; 1 tbsp Extra virgin olive oil; 1/2 tsp Salt; 1/3 cup Fresh dill, chopped; 2 tbsp Walnuts, chopped

Pancar Salatası

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Sweet, earthy beetroot folded into cool garlicky yogurt with fresh dill and a thread of olive oil. It's a vivid pink meze that suits a grill night as well as a light lunch.

Prep: 15 min
Cook: 45 min
Total: 60 min
Serves: 4

Easy
Vegetarian
Gluten Free
Low Carb

Per serving135kcal7% of a 2,000 kcal day

9gProtein

18gCarbs

4gFat

4gFiber

Calories come from: Carbs 50% · Fat 25% · Protein 25%

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Ingredients

For 4 servings

4 medium600 gBeetroot, whole, unpeeled
6 cups1,500 gWater, for boiling
1 cup250 gPlain nonfat Greek yogurt
2 cloves6 gGarlic
1 tbsp15 gLemon juice
1 tbsp14 gExtra virgin olive oil
1/2 tspSalt
1/3 cup10 gFresh dill, chopped
2 tbsp15 gWalnuts, chopped (optional)

Steps

1
Scrub the beetroots well and trim the stalks to about 2 cm, leaving the skins on so they keep their colour.
2
Put the beetroots in a pot, cover with the water and bring to a boil.
3
Lower the heat and simmer for 40–45 minutes, until a knife slides easily into the centre.
4
Drain the beetroots and leave them until cool enough to handle.
5
Rub off the skins with your fingers or a paper towel. Wear gloves to avoid staining your hands.
6
Coarsely grate or finely dice the beetroot into a bowl.
7
Toss the beetroot with the lemon juice and half the salt.
8
Crush the garlic and stir it into the yogurt with the remaining salt.
9
Fold the beetroot into the garlic yogurt until it turns evenly pink, saving a little beetroot for the top if you like.
10
Spread the salad on a plate, drizzle with the olive oil and scatter over the dill and the walnuts, if using.
11
Chill for a few minutes before serving, or serve straight away.

Swaps, storage and make-ahead

Swaps

For a vegan version, use a thick unsweetened plant-based yogurt such as soy or coconut in place of the Greek yogurt.
Use pre-cooked vacuum-packed beetroot (not the pickled kind) to skip the 45-minute boil.
Swap the walnuts for toasted pumpkin seeds to make it nut-free, or leave them out entirely.
If you can't find fresh dill, use fresh mint or parsley instead.

Storage

Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days; do not freeze, as the yogurt will separate. Add the dill and walnuts just before serving for the best texture.

Make ahead

Boil, peel and grate the beetroot up to 3 days ahead and keep it covered in the fridge. You can mix the whole salad several hours in advance, then add the oil, dill and walnuts at serving time.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: MilkTree nuts

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (599 g)	Per 100 g
Calories	135 kcal	23 kcal
Protein	9 g	1.5 g
Carbohydrates	17.5 g	2.9 g
of which sugars	12.3 g	2.1 g
Fiber	4.3 g	0.7 g
Fat	3.9 g	0.7 g
of which saturated	0.6 g	0.1 g
Sodium	432 mg	72 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.