This sweet-and-sour beet salad is a simple, budget-friendly way to enjoy bright Turkish flavors. Freshly chopped vegetables and herbs are dressed in a ruby-red sauce made from pomegranate molasses, vinegar, mustard, and lemon juice. Ready in about 15 minutes, it’s a lively salad with bold contrasts and refreshing notes.
In Turkey this dish is often called Cevizli Pancar, which translates to “beetroot salad with walnuts.” But the salad is more than its name suggests: tender beets and crunchy walnuts combine with fresh mint and dill, jewel-like pomegranate seeds, crisp celery, and a pomegranate-forward dressing that brightens every bite.
The star is the tart pomegranate molasses (nar ekşili), which balances dijon mustard, garlic, vinegar, and lemon juice for a well-rounded dressing. This flavor profile is classic Mediterranean — tangy, herbaceous, and slightly sweet. See the video in the recipe card to watch the salad come together.
Table of Contents
- Champagne Vinegar
- Ingredient Notes and Substitutions
- How to Make Turkish Beet Salad
- Recommended Tools
- Storing
- Frequently Asked Questions
- Turkish Beet Salad Recipe
This beet salad works well as a side, light lunch, or appetizer for grilled meats and wraps. If you want a heartier plate, pair it with a bean salad or a grain-based dish.
Tip From Kevin
Champagne Vinegar
If you don’t have champagne vinegar, rice vinegar or white wine vinegar are good substitutes. Sherry vinegar also works but is slightly more assertive. Red wine or apple cider vinegars can be used in a pinch, though they will change the flavor balance.
Ingredient Notes and Substitutions
(See the recipe card for full ingredient amounts)
- Beets – Cooked beets are used for convenience. You can roast, boil, or buy pre-cooked beets; preparing them a day or two ahead saves time.
- Celery – Adds crunch. If you prefer, substitute with green bell pepper or another crisp vegetable.
- Fresh herbs – Mint and dill provide an aromatic lift. Parsley, fennel fronds, or thyme are other good choices.
- Pomegranate arils – Offer sweet-tart bursts. Dried cranberries or cherries can substitute if fresh arils aren’t available.
- Walnuts – Toasted walnuts add texture and flavor. Pecans or another chopped nut can be used instead.
- Dressing – The dressing combines olive oil, garlic, lemon juice, vinegar, dijon mustard, and pomegranate molasses (nar ekşili). Pomegranate molasses can be swapped with a little honey if needed, but the distinct tartness of nar ekşili is ideal. Sumac adds a bright, citrusy tang.
How to Make Turkish Beet Salad
- Slice the beets. Cook and cool the beets, then slice into 1/4-inch pieces and place in a bowl.
- Prep celery, herbs, and nuts. Slice celery on the diagonal, finely chop mint and dill, and dice the walnuts. Add all to the bowl with the beets.
- Make the dressing. Whisk together olive oil, lemon juice, vinegar, dijon mustard, pomegranate molasses (or honey), minced garlic, sumac, salt, and pepper. Adjust to taste.
- Toss and chill. Pour the dressing over the salad, toss to combine, cover, and refrigerate at least 30 minutes so flavors meld.
- Serve. Give the salad a final toss and serve chilled or at cool room temperature.
Recommended Tools
- Cutting board and parchment paper – Lay parchment over the board before slicing beets to avoid staining and simplify cleanup.
Storing
Store leftovers refrigerated for up to 3 days. If the beets were cooked well in advance, the salad’s peak freshness may be shorter, so plan accordingly for meal prep.
Frequently Asked Questions
Boiling yields very tender, milder-flavored beets and is usually quicker. Roasting keeps more texture and concentrates flavor, and will taste slightly sweeter and more robust. Buying pre-cooked beets is the fastest option.
Add greens like arugula or mixed spring greens for volume. Crumbled feta or goat cheese brings a salty, tangy contrast. For a heartier plate, serve with a scoop of hummus and warm pita.
Yes. Cook and cool beets, then freeze whole or sliced for up to eight months. Thawed beets are convenient for salads or cooked dishes.
Turkish Beet Salad Recipe
Print Recipe
Video
Ingredients
US Customary – Metric
- 8 pre-cooked beets
- 4 celery sticks
- 1/2 oz fresh mint
- 1/2 oz fresh dill
- 4 oz pomegranate arils
- 1/2 cup walnuts
Dressing
- 1/4 cup olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp champagne vinegar
- 1 tsp dijon mustard
- 1 tsp pomegranate molasses (or honey)
- 1 clove garlic, minced
- 1 tsp sumac
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Instructions
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Place parchment on a cutting board and slice cooked beets into 1/4-inch pieces. Transfer to a medium bowl and discard the parchment.
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Slice celery diagonally, chop the mint and dill, and dice the walnuts. Add all to the bowl with the beets.
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Whisk the dressing ingredients in a small bowl, pour over the salad, toss to coat, cover, and chill at least 30 minutes. Toss again before serving.
Notes
- Pre-cooked beets are convenient and save preparation time if you prefer to skip cooking them yourself.
Nutrition
The nutrition values are estimates from an online calculator and are not a substitute for professional advice.
