Pancar Salatasi
Region: Turkey
Category: Salads
Season: Any
Difficulty: Easy but long cooking time
The Turks love the contrast between colors, between hot and cold, and between spicy and mild in their foods. One will often come across this culinary dichotomy in many dishes. For instance, in this dish the contrast between the red beets that delicately interact with the yogurt, turning the edges pink, is very attractive and inviting. Ideally, the beets would be served hot with the cool yogurt on top. In any case this preparation is suited to people who claim they hate beets. It is the preparation that always garners the comment, “I’ve always hated beets, but this is so good.” I always point out to these people “yes, isn’t it amazing that beets grow from plants and are not naturally born in a can.” Remember to keep the beetroots whole when you boil them--don’t puncture them too much and don’t trim them until after they’re cooked, when their skin comes off with a little rubbing. This recipe can easily be cut in half if you don’t need to serve this many people.
Yield: Makes 6 servings
Preparation Time: 2 hours
4 pounds red beetroots (about 7), trimmed
Salt and freshly ground black pepper to taste
2 cups whole plain cow’s milk yogurt
½ teaspoon caraway seeds
4 large garlic cloves
½ teaspoon salt
Hot paprika for sprinkling as a garnish
1. Put the beets in boiling water and cook until tender, when a skewer glides easily to their center, 2 hours. Drain and once they are cool enough to handle, peel. Slice the beets in 1/4-inch thick slices and arrange on a platter slightly overlapping and let them come to room temperature, if desired (you can serve them now too, still warm). Season with salt and pepper.
2. In a mortar, pound and grind the caraway seeds until crushed then add the garlic and salt and pound until mushy. In a bowl, beat the yogurt and garlic mixture until smooth, then spread over the beets. Sprinkle with paprika and serve.
Variation:
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Posted: 01/12/2011
