Beet, Carrot, and Cashew Salad

This vibrant salad draws inspiration from traditional Turkish cuisine, where beets are often cooked before being added to dishes. However, in recent years, raw beet recipes have gained popularity, bringing a fresh and earthy twist to classic flavors.

During a recent visit to Izmir, I had the pleasure of tasting a remarkable salad prepared by my dear friend, Tülin Vural—a gifted chef known for her creative and flavorful recipes. This dish is a beautiful balance of earthy, sweet, tangy, crunchy, and juicy elements. I’m excited to share it with you—enjoy!

Ingredients: 

• 3 small or 2 medium red beets, peeled and grated
• 2–3 medium purple carrots, grated
• 2–3 medium yellow carrots, grated
• 1 cup purple grapes, halved
• ¼ cup raisins
• ½ pomegranate, seeds only
• Zest of 1 orange
• Juice of ½ orange
• Zest of 1 lemon
• Juice of ½ lemon
• ¼ cup olive oil
• 1 tbsp pomegranate molasses (optional)
• Salt and pepper, to taste
• ½ cup roasted cashews
• Fresh parsley, dill, or mint leaves, for garnish

Directions:

1. In a large bowl, combine the grated beets and carrots.
2. In a small bowl, whisk together the orange and lemon zest, orange and lemon juice, olive oil, salt, pepper, and pomegranate molasses (if using) to make the dressing.
3. Pour half of the dressing over the beets and carrots, tossing to combine.
4. Add the grapes, raisins, pomegranate seeds, and remaining dressing, mixing gently.
5. Transfer the salad to a serving platter.
6. Top with roasted cashews and garnish with fresh parsley, dill, or mint leaves.
7. Serve immediately and enjoy!

AFIYET OLSUN!
BON APPETIT!

Ingredients

Grated beets and carrots/strong>

All ingredients

Beet Carrot and Cashew Salad