Salad With Basturma And Beetroot Recipe

Prepare Ingredients

Wash and peel beetroots. Cut them into small cubes. Slice basturma thinly. Wash salad greens thoroughly and pat dry.

Cook Beetroot

Boil the beetroot cubes until tender, approximately 20-25 minutes. Once cooked, drain and let them cool.

Assemble Salad

In a large bowl, combine the salad greens, cooled beetroot cubes, and basturma slices. Toss gently to mix.

Prepare Dressing

In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper. Adjust seasoning to taste.

Dress Salad

Drizzle the dressing over the salad and toss to coat the ingredients evenly. Serve immediately.