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650 grams beetroots (raw or pre-cooked)

4 spring onions (trimmed and finely chopped)

85 grams pitted green olives (halved)

55 grams shelled hazelnuts (coarsely chopped)

Small handful fresh parsley (finely chopped)

170 grams full fat Turkish or Greek yoghurt (use a plant-based version, if preferred)

1 small garlic clove (finely chopped)

Salt

2 tablespoons extra virgin olive oil

30 millilitres pomegranate molasses

1 tablespoon lemon juice

2 tablespoons olive oil

½ teaspoon pul biber

Salt and freshly ground black pepper

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1. Take the yoghurt out of the refrigerator about 45 minutes before serving to bring to room temperature. Stir in the garlic, season with salt and set aside.

2. If you prefer to cook your beetroot, wash, trim and pat dry. Wrap each beetroot in foil (first cutting small beetroot in half lengthways and large ones into quarters), place on a baking tray (pan) and bake in an oven preheated to 200°C fan/220°C (425°F) for about an hour. Allow to cool before carefully peeling then skin and cutting into 5mm (¼ in) thick slices.

3. If using pre-cooked beetroot, drain the excess juice from the package, halve any large beetroot, then cut into 5 mm (¼ in) thick slices. Place the beetroot in a bowl, add the spring onions and olives and combine well.

4. Toast the hazelnuts in a small, dry pan set over a medium heat for 2½–3 minutes, until they start to turn golden, stirring often. Remove from the heat and set aside.

5. Pour the extra virgin olive oil, pomegranate molasses and lemon juice into a small bowl, season with salt and pepper and give everything a good mix with a small spoon.

6. Pour the olive oil into a small pan, stir in the pul biber and allow to infuse over a low heat for about 45 seconds.

7. Stir most of the toasted hazelnuts into the beetroot mixture, reserving some for garnish. Pour over the dressing, combine well, then spoon onto a wide serving dish and top with dollops of the yoghurt, swirling it to reveal the lovely shades of pink and red. Sprinkle with the reserved hazelnuts and the parsley, and drizzle over the pul biber oil.

https://www.nigella.com/recipes/guests/beetroot-with-olives-toasted-hazelnuts-and-pul-biber-oil-zeytinli-fndkl-pul-biber-soslu-pancar