I hope you enjoy this delicious and wholesome Baked beetroot salad with walnuts and pomegranate molasses , so easy too. We love beetroot, pancar, as we call in Turkish and I have been making this delicious baked beetroots with garlic, walnuts, pomegranate molasses dish a lot recently. It makes a wonderful meze, also accompanies pasta, rice and grills beautifully. Baking the beets brings out its natural, delicious sweetness; it is also vegan and gluten free, and so easy to make. Here’s my recipe, if you’d like to give it a go. It keeps well in the fridge, covered, 2-3 days.
SEBZE, Vegetarian Recipes From My Turkish Kitchen
This baked beets recipe and 85 other delicious, easy to make, vegetarian Turkish recipes are included at my new book. SEBZE, Vegetarian recipes from my Turkish kitchen. You can get a copy here worldwide.
- 880 g (1 lb 15 oz) beetroot (beets)
- 2 tablespoons olive oil
- 3 garlic cloves, finely chopped
- 2 tablespoons pomegranate molasses (nar ekşisi, see page xx for homemade)
- 45 g (1¾ oz/1/3 cup) walnuts, chopped
- handful of flat-leaf parsley, finely chopped
- 2 tablespoons pomegranate seeds
- sea salt and freshly ground black pepper, to taste
- Preheat the oven to 180°C fan/200°C/400°F/gas 6.
- Trim and peel the beetroot and slice into quarters lengthways. Slice each quarter into even bite-size chunks (about 1 cm/½ in). Place on a large baking tray, drizzle over the olive oil and season with salt and pepper. Use your hands to combine well (your hands will be stained but it’s worth it to infuse the flavours – you can rub sliced lemon over your hands to get rid of the worst of the stain). Spread in one layer and bake for 30 minutes, turning them around halfway.
- Remove the tray from the oven and stir in the chopped garlic. Bake for a further 6–7 minutes until the beets are cooked and starting to caramelise at edges, taking care not to burn the garlic. Leave to cool for 5 minutes.
- Transfer the beets to a serving bowl, drizzle over the pomegranate molasses and combine well. Add the chopped walnuts and parsley, and mix well. Decorate with pomegranate seeds just before serving.
I hope you enjoy it, Afiyet Olsun,
Ozlem
Made it and loved it! As I am currently obsessed with spiralizing my vegetables, I turned the squash into thin noodles. Otherwise I did everything as instructed and absolutely loved this yummy and satisfying salad! 🙂
Merhaba Emily,
Thank you so much for your note, so glad you enjoyed this salad, one of my favourites too! T
By the way, I also have a cookery book with over 90 authentic Turkish recipes, called Ozlem’s Turkish Table. Signed copies now 20 % off until end July and delivered worldwide, including USA, if you like a signed copy. It can be ordered at this link (please enter promo code: summer-sale at the check out at this link for the discount) : https://www.gbpublishing.co.uk/ozlemsturkishtable
Afiyet Olsun, and thank you,
Ozlem
Loved this recipe. I am a novice at Turkish cuisine, so it was my first time to use pomegranate molasses. I now use it much like a balsamic reduction on salads with feta cheese and baby greens. Your recipes are wonderful, and so healthy as well. I told you earlier I got interested due to Erkenci Kus series. Food is an important part of the show and now I know what some of the lovely food tastes like.
Merhaba dear Nancy; so glad you are enjoying my recipes here, it is my pleasure to share the healthy, delicious Turkish cuisine. Food is very important in Turkish culture, so glad it is showcased in the TV series too : )
Afiyet olsun, thank you for your note,
Ozlem