Georgian salad of boiled beets with walnuts and spices (Pkhali from beets)
8 servings
120 minutes
Beet pkhali is a colorful dish of Georgian cuisine that combines the tenderness of boiled beets, the richness of nuts, and the aroma of spices. Historically, pkhali is a traditional appetizer where vegetables are mashed with nuts and herbs to create an incredible blend of flavors. In this version, beets add a light sweetness that perfectly balances the spiciness of the spices and the zestiness of red onion. Imeretian saffron and ucho-suneli reveal a rich palette of Georgian flavors. This dish is served chilled, making it especially fresh and vibrant. It pairs wonderfully with lavash and greens and is an excellent complement to meat and fish dishes. Beet pkhali is not just an appetizer but a piece of Georgian gastronomic culture in every spoonful.
1
Slice the onion into thin half-rings. Chop the nuts in a blender or pass them through a meat grinder. Mash the garlic into a paste. Chop the herbs. Combine all ingredients, season with spices, add vinegar, and mix until a homogeneous mass is obtained.
- Red onion: 1 piece
- Walnuts: 300 g
- Garlic: 4 cloves
- Fresh cilantro (coriander): 2 bunchs
- Imeretian saffron: 2 teaspoons
- Utskho-suneli: 2 teaspoons
- Vinegar: 2 tablespoons
- Salt: to taste
- Ground red pepper: to taste
- Coriander seeds: 2 teaspoons
2
Wash the beetroot, boil or bake it in the oven until ready.
- Beet: 1 kg
3
Peel the cooked beetroot and cut it into short thin strips. Mix with the dressing. Let it marinate in the fridge for one and a half to two hours. Then mix well again and serve.
- Beet: 1 kg