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I have a recipe with beets, one of the autumn vegetables, that can be both an appetizer and a dinner, and that will make you lose your mind when you take a bite. ►To subscribe to our channel: http://bit.ly/RefikaninYemekOkulu 350 gr beets 1 large onion 1 clove of garlic 6 tablespoons of yogurt 1 bunch of arugula 1 handful of walnuts 5 tablespoons of olive oil 1 tablespoon of vinegar 2 tablespoons of pomegranate syrup Half a teaspoon of salt Fry 1 diced onion with 3 tablespoons of olive oil. When it becomes transparent, peel and grate 350 gr beets and add to the pan. Fry for 4-5 minutes. Sprinkle half a teaspoon of salt, stir and turn off the heat. Crush 1 clove of garlic with a little salt on a cutting board and add to the beets. When it cools down a little, add 1 tablespoon of honey and stir. Add 6 tablespoons of yogurt and stir. Roughly chop 1 bunch of arugula and mix with 1 tablespoon vinegar, 2 tablespoons each of pomegranate syrup and olive oil. Add the yogurt and beets on top. Roughly break 1 handful of walnuts and add them, and your delicious and filling meal is ready. Autumn Fritters Finely chop 10 mushrooms, 2 stalks of leeks and 7 sprigs of parsley, and chop the stems of 1 bunch of beets into 1-2 cm lengths. Put them all in a bowl, rub them a little with 1 teaspoon of salt, and soften them. Pound 1 teaspoon of mahaleb in a mortar and add. Crumble 3 tablespoons of flour, 2 tablespoons of olive oil, 2 eggs, 1 teaspoon each of black cumin, black pepper and 2 handfuls of cottage cheese with your hands and add. Mix well and spread in a greased baking tray. Sprinkle 1 teaspoon of black cumin on top. Bake in a 180 degree oven for 30 minutes and the autumn fritters are ready for you. To follow what's going on in our kitchen and Cooking School more closely; ►Facebook: / refikaninmutfagi ►Instagram: / refikabirgul ►Twitter: / refikabirgul ►Website: https://goo.gl/ulI72i ►For the handmade, eye-catching beauties we use in our kitchen: https://goo.gl/0aKsMW ►Channels we enjoy following: / turkeyvideonetwork