Tag Archives: beets

Beet Salad & Fresh Broad (Fava) Beans

14 Apr

Here are 2 sunny Mediterranean recipes, an ideal duo for spring days. These dishes are quite popular in Izmir, which is a lively port city in Turkish Aegean. The region has mixed culinary characteristics due to multi-cultural composition of its former and current inhabitants of Greek, Italian, English, Dutch and Turkish origins. The Aegean cuisine is enormously dominated by vegetables and herbs with olive oil base regardless of the famous Turkish kebabs.  Oriental is not the word to describe local flavors. They rather have Mediterranean taste, more on the Greek side. The enchanting thing about Aegean cuisine is the ecstatic perfumes of herbs and vegetables coming alive during cooking. It makes one happy. And happiness is so typical of Mediterranean lifestyle…


The simple beet salad is a tempting one with its sharp flavor and seducing red color.


4 medium size boiled beets

2-3 cloves of garlic

3 tablespoon olive oil

1 tablespoon white grape vinegar


Preparation Method

Boil the beets in the water around 25-30 minutes after cutting off the leaves. Then place them in cold water to cool off for a while. When they are cool enough to touch, peel off their skin and cube them. Place the beet cubes in a salad bowl. In a separate cup, prepare the sauce by mixing crashed garlic, olive oil, vinegar and salt. Pour the sauce over the beet cubes. Serve cold.


This mouth-watering recipe is quite a love affair. Once I tasted it, I lost control and ate several portions while dipping my bread in shamelessly. Yet it still felt light!

The fresh broad beans are in season from March to May. Although broad beans are cooked removed from their pod these early season young ones are prepared and served in their soft pod.

Ingredients (For 4 persons)

3/4 cup olive oil

2.2lb (1 kg)fresh broad beans

1.5 cup water

4 young onions

3 tablespoons fresh dill

Juice of 1 lemon

1 teaspoon sugar

1 tablespoon all purpose flour


Preparation Method

Cut off the tips of the beans,  then peel the string down the length of the pod.  Cut the beans in half and soak them in water with flour and half of the lemon juice in order to preserve their fresh green color. Heat the oil in a pot. Add the beans, young onions and chopped dill and saute. When they are half-cooked add the water and the remaining lemon juice, cover the pot and cook around 50-60 minutes (or till the beans are soft) on medium heat. Add more fresh dill leaves. Serve cold.

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