Georgian Beet Pkhali Recipe
A vibrant and naturally plant-based Georgian appetizer, Beet Pkhali features earthy beets blended with rich walnuts, aromatic fresh herbs, and traditional spices, creating a delightful and nutritious spread.
Ingredients
- 4 medium beets roasted or boiled
- 1 cup walnuts finely ground
- 3 cloves garlic minced
- 1/2 cup fresh cilantro chopped
- 1/4 cup fresh parsley chopped
- 1 tsp ground blue fenugreek (utskho suneli) optional
- 1/2 tsp ground coriander
- 1/4 tsp red pepper flakes or to taste
- 2 tbsp white wine vinegar
Instructions
- Prepare the beets: Wash and trim the beets. You can either boil them until tender (about 30-40 minutes for medium beets) or roast them (wrap in foil and roast at 200°C/400°F for 45-60 minutes). Once tender, let them cool, then peel and dice them.
- In a food processor, combine the finely ground walnuts, minced garlic, chopped cilantro, chopped parsley, blue fenugreek, ground coriander, red pepper flakes, white wine vinegar, salt, and black pepper. Pulse until a coarse paste forms.
- Add the diced beets to the food processor with the walnut mixture. Pulse again until the mixture is well combined and has a spreadable consistency. You can leave it slightly chunky or process until smoother, depending on your preference.
- Taste and adjust seasonings as needed. If too thick, add a teaspoon of water or beet cooking liquid. Transfer the Beet Pkhali to a serving bowl.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, garnish with pomegranate seeds, fresh cilantro, or a drizzle of olive oil. Serve with bread or crackers.
Notes
For best flavor, allow Pkhali to chill in the refrigerator for at least 1 hour before serving. You can roast the beets instead of boiling them for a deeper, sweeter flavor, which might add to the cook time. Serve garnished with extra herbs, pomegranate seeds, or finely chopped walnuts.