Denizli-Style Sautéed Beetroot with Onion and Lemon
In Denizli-style pancar kavurması, boiled beetroot meets softened onion in the skillet. Lemon juice balances the sweetness of the beets. This home adaptation of the Denizli recipe documented by Türkiye’s Culture Portal cuts the beets into cubes and uses olive oil. Allow 12 minutes to prep and about 30 minutes to cook for 4 mezze servings. Can I use cooked beetroot?Yes. Drain plain cooked beetroot without vinegar and cut it into cubes. Skip the boiling step and its water, then add the cubes to the softened onion. Recipe source and another beetroot mezzeBeetroot and yogurt dip with walnuts · Türkiye’s Culture Portal: Denizli pancar kavurması The nutrition estimate excludes lemon juice and does not account for mineral losses in the discarded cooking water. Catalog sodium values are missing for beetroot and salt. The listed total ingredient weight includes the discarded cooking water.
Ingredients
Ingredients
Step-by-Step Method
Cut the beetroot and onion
Dice 500 g peeled beetroot into roughly 1.5 cm cubes. Thinly slice 130 g peeled onion into half-moons.
Boil and drain the beetroot
Put the beetroot in a pot with 1200 g water. Bring to a boil, lower the heat and simmer for 15–20 minutes. Drain once a fork slides in easily and the cubes still hold their shape. Keep the cooking water out of the skillet.
Soften the onion
While the beets simmer, heat 25 g olive oil in a wide skillet over medium heat. Cook the onion for 6–8 minutes, stirring occasionally, until soft with lightly coloured edges.
Toss with the onion and finish with lemon
Add the drained beetroot to the onion and toss gently over medium heat for 4 minutes. Turn off the heat and mix in 20 g lemon juice, 3 g salt and 0.5 g black pepper. Serve warm.
Chef's Tips & Tricks
Evenly sized cubes soften at the same rate. Give them time to drain so the pan juices stay concentrated.