Beet Salad (Pancar Salatasi)


  • 1 kg beetroots
  • 4 cloves garlic (mashed)
  • 3 cups water
  • salt to taste
  • 1/2 cup vinegar


Wash and cut off both ends of beetroots. Boil until they are tender. Drain and squeeze away the peel and cut into circles. Use I cup of the coloured boiled beet water adding to it 1/2 cup vinegar, garlic and salt. Serve this in individual bowls the juice is just as good as the beets themselves. (You may use canned beets adding all the other ingredients). This juicy salad tastes better if kept in refrigerator over night.

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