Pancar Salatasi

• 1 pound young beets
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 cup plain whole-milk yogurt
• Salt
• 1 tablespoon finely chopped parsley to garnish

1. Cut the tops off the beets and boil them in plenty of water for 30 to 40 minutes, until tender.
2. Peel and slice them.
3. Mix the lemon juice with the oil.
4. Add yogurt and salt and beat well.
5. Then mix with the beets.
6. Pour into a serving dish and garnish with chopped parsley.
7. An alternative dressing is olive oil and a little salt mixed with about 1 teaspoon orange-blossom water or rose water and a sprinkling of cinnamon.

beets, lemon juice, extravirgin olive oil, milk, salt, parsley

Taken from www.epicurious.com/recipes/food/views/pancar-salatasi-373226 (may not work)