Salads are very popular in Turkey and accompaniment nearly every meal. This Turkish Mosaic Salad, is a lovely centerpiece for a special occasion.
Ingredients for Turkish Mosaic Salad
- Carrots – 2
- Potatoes Boiled – 2
- Beetroots (pickled) – 3
- half bunch parsley –
- Yoghurt – 1 dessertspoon
- Mayonnaise – 3 dessertspoons
Instructions for Turkish Mosaic Salad
Grate the carrots then saute them in the olive oil till soft. Take the cake tin/bowl/mould you are going to use and line with cling film.
Then layer the carrots on the bottom of the mould. Chop your parsley it can be as fine or as roughly chopped as you prefer. Then layer the parsley on top of the carrot layer.
Next mash up you boiled potatoes and mix with the yoghurt. Then again layer the potatoes on top of the parsley layer.
Then grate your beetroots and mix with the mayonnaise and then layer the beetroots on top of the potatoes.
Cover and leave in the fridge for 1 to 2 hours before turning out on your serving dish and serving.
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