Beetroot with Olives, Toasted Hazelnuts and Pul Biber Oil — Zeytinli, Fındıklı, Pul Biber Soslu Pancar

by Özlem Warren, featured in İstanbul

Published by Quadrille

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Introduction

We love pancar (beetroot) and great big bunches of it can be found in our pazar (farmers’ markets) in İstanbul. The modern eateries and cafés of the city also serve it in salads, usually cooked and then dressed in oil and vinegar, but sometimes grated and mixed with yoghurt too. Inspired by this, I combined cooked beetroot with briny green olives and crunchy, toasted hazelnuts, ingredients that bring layers of flavour and texture to this easy meze. The nar ekşisi (pomegranate molasses) in the dressing adds a natural sweet-and-sourness that goes well with the beetroot, complementing both the cooling yoghurt and the heat of the pul biber oil. You can replace the hazelnuts with your choice of nuts, if you wish.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

İstanbul

Image of Özlem Warren's Beetroot with Olives, Toasted Hazelnuts and Pul Biber Oil — Photo by Sam A Harris

Ingredients

Serves: 6

Metric U.S.

650 grams beetroots (raw or pre-cooked)
4 spring onions (trimmed and finely chopped)
85 grams pitted green olives (halved)
55 grams shelled hazelnuts (coarsely chopped)
small handful fresh parsley (finely chopped)

FOR THE GARLIC YOGHURT

170 grams full fat Turkish or Greek yoghurt (use a plant-based version, if preferred)
1 small garlic clove (finely chopped)
salt

FOR THE DRESSING

2 tablespoons extra virgin olive oil
30 millilitres pomegranate molasses
1 tablespoon lemon juice
salt

FOR THE PUL BIBER OIL

2 tablespoons olive oil
½ teaspoon pul biber
salt and freshly ground black pepper

1lb 7 ounces beets (raw or pre-cooked)
4 scallions (trimmed and finely chopped)
3 ounces pitted green olives (halved)
2 ounces shelled hazelnuts (coarsely chopped)
small handful fresh parsley (finely chopped)

FOR THE GARLIC YOGHURT

6 ounces full fat Turkish or Greek yoghurt (use a plant-based version, if preferred)
1 small garlic clove (finely chopped)
salt

FOR THE DRESSING

2 tablespoons extra virgin olive oil
1 fluid ounce pomegranate molasses
1 tablespoon lemon juice
salt

FOR THE PUL BIBER OIL

2 tablespoons olive oil
½ teaspoon pul biber
salt and freshly ground black pepper

Method

Beetroot with Olives, Toasted Hazelnuts and Pul Biber Oil — Zeytinli, Fındıklı, Pul Biber Soslu Pancar is a guest recipe by Özlem Warren so we are not able to answer questions regarding this recipe

Take the yoghurt out of the refrigerator about 45 minutes before serving to bring to room temperature. Stir in the garlic, season with salt and set aside.
If you prefer to cook your beetroot, wash, trim and pat dry. Wrap each beetroot in foil (first cutting small beetroot in half lengthways and large ones into quarters), place on a baking tray (pan) and bake in an oven preheated to 200°C fan/220°C (425°F) for about an hour. Allow to cool before carefully peeling then skin and cutting into 5mm (¼ in) thick slices.
If using pre-cooked beetroot, drain the excess juice from the package, halve any large beetroot, then cut into 5 mm (¼ in) thick slices. Place the beetroot in a bowl, add the spring onions and olives and combine well.
Toast the hazelnuts in a small, dry pan set over a medium heat for 2½–3 minutes, until they start to turn golden, stirring often. Remove from the heat and set aside.
Pour the extra virgin olive oil, pomegranate molasses and lemon juice into a small bowl, season with salt and pepper and give everything a good mix with a small spoon.
Pour the olive oil into a small pan, stir in the pul biber and allow to infuse over a low heat for about 45 seconds.
Stir most of the toasted hazelnuts into the beetroot mixture, reserving some for garnish. Pour over the dressing, combine well, then spoon onto a wide serving dish and top with dollops of the yoghurt, swirling it to reveal the lovely shades of pink and red. Sprinkle with the reserved hazelnuts and the parsley, and drizzle over the pul biber oil.

Take the yoghurt out of the refrigerator about 45 minutes before serving to bring to room temperature. Stir in the garlic, season with salt and set aside.
If you prefer to cook your beet, wash, trim and pat dry. Wrap each beet in foil (first cutting small beet in half lengthways and large ones into quarters), place on a baking tray (pan) and bake in an oven preheated to 200°C fan/220°C (425°F) for about an hour. Allow to cool before carefully peeling then skin and cutting into 5mm (¼ in) thick slices.
If using pre-cooked beet, drain the excess juice from the package, halve any large beet, then cut into 5 mm (¼ in) thick slices. Place the beet in a bowl, add the scallions and olives and combine well.
Toast the hazelnuts in a small, dry pan set over a medium heat for 2½–3 minutes, until they start to turn golden, stirring often. Remove from the heat and set aside.
Pour the extra virgin olive oil, pomegranate molasses and lemon juice into a small bowl, season with salt and pepper and give everything a good mix with a small spoon.
Pour the olive oil into a small pan, stir in the pul biber and allow to infuse over a low heat for about 45 seconds.
Stir most of the toasted hazelnuts into the beet mixture, reserving some for garnish. Pour over the dressing, combine well, then spoon onto a wide serving dish and top with dollops of the yoghurt, swirling it to reveal the lovely shades of pink and red. Sprinkle with the reserved hazelnuts and the parsley, and drizzle over the pul biber oil.