Turkish Walnut and Beetroot Dip (Cevizli Pancar)
This vibrant Turkish Walnut and Beetroot Dip, known as Cevizli Pancar, is a delightful blend of earthy beetroots and rich walnuts, accented with the tang of yogurt and freshness of dill. It's a perfect addition to your mezze table or as an appetizing spread for crusty bread.
Equipment
- Food processor
- Dry skillet
- Mixing bowl
- Mortar and pestle
- Measuring cups and spoons
- Garlic press
- Citrus juicer
- Hand blender
Ingredients
- 2 large beetroots, cooked and peeled (about 1 lb / 450g)
- 1 cup walnuts (3.5 oz / 100g)
- 1 cup Greek yogurt (8 oz / 225g)
- 2 cloves garlic, minced
- 2 tbsp olive oil (30ml)
- 1 tbsp fresh dill, finely chopped
- 1 tsp ground cumin
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 1/2 lemon, juiced (about 2 tablespoons)
Instructions
- Begin by finely grating the cooked beetroots or pulsing them in a food processor until coarsely chopped.
- In a dry skillet, lightly toast the walnuts over medium heat for 3-4 minutes, stirring frequently, until they release their aroma. Allow them to cool slightly before finely chopping or crushing them in a mortar and pestle.
- In a mixing bowl, combine the grated beetroot and crushed walnuts.
- Add the Greek yogurt, minced garlic, olive oil, chopped dill, ground cumin, salt, black pepper, and lemon juice to the beetroot and walnut mixture.
- Stir all the ingredients until well combined and the dip has a uniform color.
- Taste and adjust the seasoning if necessary. For a smoother texture, you can blend the mixture using a hand blender.
- Transfer the dip to a serving bowl and garnish with additional chopped walnuts and a drizzle of olive oil if desired.
- Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Notes
For the best flavor, use freshly cooked beetroots rather than canned.
Adjust the garlic and lemon juice to your taste preference.
This dip can be stored in an airtight container in the refrigerator for up to 3 days.
Serve with pita bread, crackers, or as part of a mezze platter.