This hearty Turkish cold salad is made by quickly tenderizing beets in a pressure cooker, then mixing them with walnuts and garlic yogurt. Using a pressure cooker significantly cuts the traditional, hours-long boiling time.
Place the beets in a pressure cooker and add enough water to cover them. Close the lid and cook for 25 minutes after it reaches pressure.
Once the pressure has released, peel and dice the beets.
Mix the strained yogurt with the garlic, olive oil, and salt.
Toss the diced beets with the dressing and walnuts, and serve cold.
Wear gloves when peeling the beets after removing them from the pressure cooker; their color can easily stain your hands. Contains tree nuts (walnuts) and dairy (yogurt).
Düdüklüde 25 dakika bende pancarları tam yumuşatmadı, çatal batırdığımda hâlâ dirençliydi ve 10 dakika daha pişirmem gerekti. Bu yüzden salatayı planladığımdan çok daha geç bir saatte servis edebildim.
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