Pembe Soultan | Pink Sultan Beet and Yogurt Salad

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم

السلام عليكم و رحمة الله و بركاته

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All winter long we've been enjoying slow-cooked one pot stews are based on root vegetables such carrots, potatoes, beets and cabbage. But spring has arrived now with longer days and warmer weather, it's time to “spring clean” our palate with lighter fare. Salads and dishes made with vibrantly colored fresh vegetables. 

While beets are a thought of a Fall and Winter vegetable, beets actually grow also in the Springtime. And are actually much sweeter and smaller in the Spring. Beets are an ancient, prehistoric food that grew naturally along coastlines in North Africa, Asia, and Europe. Originally, it was the beet greens that were consumed; the sweet red beet root that most people think of as a "beet" today wasn't cultivated until the era of ancient Rome.

Although beets have the highest sugar content of all vegetables, most people can safely eat beet roots a few times a week (and their greens in unlimited quantities), enjoying not only their sweet, earthy flavor but also their powerhouse nutrients that may improve your health in the following ways:

1. Beets have zero trans fat and saturated fat. 

2. Beets can lower blood pressure. 

3. Beets are inexpensive and easy to cook. All you need to do is boil or roast them and then slip off the skins. 

4. Beets contain sodium, magnesium, calcium, iron and phosperous! They are also considered a fiber food and contain vitamins A and C as well as niacin! You can't beat that! 

5.  Studies have shown that beets guard against cancer, especially colon cancer. 

6.  Beets contain folic acid which is necessary for the production and maintenance of new cells. This is especially important for pregnant woman or anyone undergoing physical healing. Many people take folic acid in the form of herbal supplements, but if you eat beets, you won't need to! It is always better for the body to receive it's nutrients and vitamins through food over a supplement because it is like mainlining the natural source into your bloodstream. The benefits are far superior and faster with real food over powder mixes or pills.

But sadly, even with all these benefits some people still dislike beets. Well, I love beets! Beets are really versatile.  You can boil, roast, grate them raw, brine them, puree and add to batters, bread doughs, or even  use in desserts. Toyday, I'm sharing with you all a dip/salad that you can find on Algerian tables also, adopted  from the Ottoman Turks. This dip is super easy to prepare and only requires a few ingredients. But it'ss the florescent pink color and smilky texture of this dish is what makes it a showstopper. It's lovely eaten with pita chips, crackers or crusty bread. Or served on top of spring mesclun greens.

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{ pembe soultan }

pink sultan beet and yogurt salad 
enjoy this vibrantly healthy beet and yogurt dip/salad all year round 

SERVING

YIELD: serves 8

ACTIVE PREP TIME: 15 mins 

INACTIVE PREP TIME: 0 mins

COOK TIME: 1 hr

EQUIPMENT

CUTTING BOARD, KNIFE, SAUCEPOT, food processor, WOODEN SPOON

۞ = SUBSTITUTIONS

. 

INGREDIENTS

• 4 medium sized beets, ends cut off but unpeeled
• 90g - 4oz plain yogurt (1 pot) 
• 1-2 TBS real mayonaisse
• 2 tsp olive oil
• 1 garlic clove, finely minced
• salt/black pepper

METHOD

PLACE the beets in a pot of water to boil. Cook the beets for about one hour or until fork tender

REMOVE the beets from the pot and allow to cool.

SLIDE off the skin with your fingers. It will easily slip right off.

PLACE the beets in a food processor, along with the rest of the ingredients. Process into a smooth pureé.

TO SERVE 

Spread on your serving platter or into a mold.Ladle into bowls and serve with toasted garlic bread, freshly baked bread with your choice or a side salad. 

KITCHEN TIPS

Variation
You can easily use sour cream or creme fraiche instead of mayo here.!

SAHA F'TOURKOUM! 

 CATEGORIES:  algerian, turkish, mediterranean, salad, spring, fall

SOURCE:  HENI

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do you like beets? 

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