– 3 beet roots
-1/2 bunch of fresh dill,chopped
-1/3 bunch of Italian parsley,chopped
-1/2 cup of walnut,chopped
-2 tbsp of extra virgin olive oil
-1 tbsp of fresh lemon juice
-1 tsp of vinegar
Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them–the skins should slide right off with a bit of pressure from your fingers. If they don’t, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.
Whisk the vinegar with salt and lemon juice, to taste, in a bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes. Add the chopped dill, parsley and walnut.
Archive for the ‘salads’ Category
-3 cups of white cabbage, finely shredded
-1 carrot, peeled and shredded
-2 cups yogurt
-2 tbsp olive oil
-1/2 cup walnut
-2 cloves garlic,minced
-2 tsp salt
Place the finely shredded white cabbage and carrot in a plate. Mix all the ingredients then add the yogurt and mix well.
Leave the coleslaw in the fridge for 1 hour.
-2 medium eggplants
-2 red bell peppers -1 tomato
-1-2 cloves of garlic, minced
-¼ cup olive oil
-½ lemon’s juice
-2-3 sprigs parsley, chopped -1 tsp salt to taste
To prepare the sauce, place lemon juice, olive oil and minced garlic in a wide bowl. Mix them all.
Roast the eggplants and bell peppers over the stove or in the oven till they get soft. If desired roast the tomato too. Then, remove the skins. Cut them all in cubes. If you do not roast the tomato, also cut it into cubes. Place them into the sauce and add parsley. Sprinkle salt over and stir slowly.
5-6 boiled and mashed potato
3-4 carrots (shredded)
½ head red cabbage (finely chopped) 1 cup chopped beet
3 cups yogurt
1 cup frozen corn
6 Tbsp chopped fresh dill
6 Tbsp mayonnaise
2 Tbsp crushed walnut
1 Tbsp vinegar Salt (to taste)
Place the mashed potato into a bowl and stir in 1 cup yogurt,2 Tbsp mayonnaise and 2 Tbsp chopped dill.Mix all well ans set aside.
In a skillet,sauté shredded carrots with 2 Tbsp olive oil for 5-6 min.After the carrots have cooled down stir in 1 cup yogurt,2 Tbsp mayonnaise and 2 Tbsp chopped dill.Mix all well and set aside.
Place the chopped red cabbage into a bowl and stir in 1 Tbsp vinegar and salt and mix them, squishing with your hands. Add 1 cup yogurt,2 Tbsp mayonnaise and 2 Tbsp chopped dill.Mix all well ans set aside.
Spray inside the cake pan with olive oil and place 1 cup beet first, then carrot mix,then ½ cup of corn.Add red cabbage mix then ½ cup of corn again.At the end place the potato mix on top of it.To remove the salad, flip the cake pan over a plate.
-½ lettuce or iceberg( finely chopped)
-2 carrots( shredded)
-2 green onions(chopped)
-1/4 Red cabbage(finely chopped)
-1/4 bunch of parsley ( chopped)
-2 tbsp olive oil
-2 lemon juice
-Salt to taste
Mix all vegies in a large mixing bowl. Add lemon juice, oil and salt. 🙂
ZUCCHINI AND CARROT SALAD WITH YOGURT
-1 lb zucchini
-1 lb carrot
-1 ½ cups plain yogurt
-2-3 cloves garlic, minced or grated
-1/2 cup crushed walnuts
-1-2 tbsp olive oil
-½ tsp salt or to taste
Grate zucchinis in a bowl. Squeeze grated zucchini to release excessive juice.
Heat olive oil in a pan. Add zucchini and cook for 5-6 minutes or until tender stirring occasionally.Follow the same steps for carrot. Set aside to cool.
Mix yogurt,mayonnaise, and minced garlic.Add cooled zucchini and carrots, walnuts, dill, and mix well.
GAVUR DAĞ SALAD
– 2 cup tomato (chopped)
– 1 cup cucumber (chopped)
– 1 cup onion (chopped)
– 1/2 cup parsley (chopped)
– 1/3 cup walnut (chopped)
– 2 tbsp pomegranate sour sauce
– 1 tbsp lemon juice
– 1/4 cup olive oil
– 1/2 tbsp salt
Wash and deseed the tomatoes and cucumber before chopping into small pieces.Add the finely chopped onion and parsley to the tomatoes.Arrange the salad on a shallow serving dish and scatter the chopped walnuts over it all.
Place lemon juice,olive oil,pomegranate molasses and salt in a jar and shake to blend.Add this dressing at the last minute to the salad.