Place the washed beetroots (with the skins on) in a pot and cover with water.

Bring to a boil over medium heat, then reduce the heat and let them simmer until tender. This can take 40–50 minutes, depending on their size.

Drain the beetroots and rinse under cold water. Once cool enough to handle, peel off the skins. You may want to wear gloves, as beetroots can stain your hands.

Dice the peeled beetroots and transfer them to a large salad bowl.

Add the chopped dill, parsley, walnuts, and pomegranate arils.

In a separate bowl, whisk together the lemon juice, pul biber, salt, garlic, and olive oil until well combined.

Pour the dressing over the salad and mix gently until everything is evenly coated.

Taste and adjust the salt if needed. Garnish with extra pomegranate arils before serving.