Turkish cuisine · Vegetable Dishes

Zeytinyağlı Pancar

Beets braised in olive oil with onions, served cold with garlic yogurt and lemon – a Trakya classic.

Ingredients · for 4 servings

• 800 g beets
• 2 onions
• 100 ml olive oil
• 1 tsp sugar
• 1 lemon
• 400 g yogurt
• 2 garlic cloves
• 300 ml water
• Salt, pepper

Instructions

1. Peel the beets wearing gloves and cut into cubes of about 1.5 cm; cut the onions into thin half-rings.
2. Warm the olive oil in a pot and gently sauté the onions over low heat for 7–8 min. until they smell sweet and haven't taken on color.
3. Add the beet cubes, toss for 3 min., then add water, sugar, salt and pepper and braise gently, covered, for 40–45 min. until the cubes are tender and the liquid has reduced to a deep red syrup.
4. Stir in the juice of half a lemon and let the vegetables cool completely – only cold does it taste rounded and tangy-sweet.
5. Stir the yogurt smooth with the garlic crushed to a paste and a little salt, and chill as well.
6. Arrange the beets on a platter, spoon the garlic yogurt over them, and serve with lemon wedges.