This recipe is actually so simple, but believe me, after trying it out, you’ll never want to eat beetroot at the same, old-fashioned way.
Do you usually eat the beetroot at one and the same way, as pickled? I believe you are, more or less, or at least that was always the case at my house. One autumn, a few years ago I’ve discovered all magic dishes you can make with pumpkin and this winter, similarly, I’ve become aware of the versatility of the beetroot. It can be eaten fresh, boiled or baked and there is even its dehydrated powder version with which I’ve made my shortbread cookies. However, for those who like to eat beetroot in their salads, but want to try it in a different way, this Turkish salad with beetroot, radish, and feta cheese is a must try.
I’ve found this recipe in the cookbook of chef Paul Gayler – Mediterranean Cook and was thrilled with the simplicity and flavor of this salad. I’ve only made some minor changes to some ingredients and spices and decided to share with you guys. As far as I’m concerned this vegetarian salad can totally stand on its own, but it is actually a variant of Turkish salad that is served as a part of mezze- the traditional ritual of socializing and enjoying the selection of different small dishes at the table. It’s characteristic of the countries of the Balkans and the Middle East and this type of dishes are often accompanied by local bread and alcoholic beverages.