Pkhali from beetroot and beet tops

12 servings

60 minutes

Pkhali made from beets and beet greens is a traditional dish of Georgian cuisine that embodies the harmony of flavors and textures. These bright vegetable balls are filled with the aroma of nuts, coriander, and ucho-suneli. The history of pkhali goes back centuries when Georgian housewives sought to create a nutritious and easy-to-make dish from available ingredients. Beets give pkhali natural sweetness and juiciness, while the greens add freshness and a slight bitterness. Walnuts enrich the dish's structure, making it rich and nutritious. Pkhali is served chilled, garnished with pomegranate seeds and cilantro leaves, highlighting its exquisite taste. It is perfect as an appetizer for a festive table or as a standalone dish that combines simplicity and elegance of Georgian cuisine.

Energy value per serving

• Calories: 202.1
• Proteins: 6.4g
• Fats: 16.8g
• Carbohydrates: 11.8g

Ingredients

• Beet: 500 g
• Beet tops: 1 kg
• Walnuts: 300 g
• Onion: 200 g
• Ground coriander: 1 g
• Utskho-suneli: 2 g
• Salt: to taste
• Soda: 1 tsp
• Vegetable oil: 30 ml
• Pomegranate seeds: to taste
• Coriander: to taste

Cooking steps

1. Prepare all the ingredients.

2. Boil water in a pot and cook the beet until soft.

   Required ingredients:

   • Beet: 500 g

3. In a large pot, bring 3 liters of water to a boil, add a teaspoon of baking soda and a tablespoon of salt.

   Required ingredients:

   • Soda: 1 teaspoon
   • Salt:  to taste

4. When the water boils, add the leaves. Do not cook the leaves for long, a maximum of five minutes. When the leaves start to soften, transfer them to ice water, then squeeze out the excess liquid.

   Required ingredients:

   • Beet tops: 1 kg

5. Scroll boiled beets and greens, as well as nuts, through a meat grinder with a fine mesh.

   Required ingredients:

   • Beet: 500 g
   • Beet tops: 1 kg
   • Walnuts: 300 g

6. Chop the onion into small cubes.

   Required ingredients:

   • Onion: 200 g

7. Heat oil in a pan and sauté the onion until soft over medium heat. Let the cooked onion cool.

   Required ingredients:

   • Vegetable oil: 30 ml
   • Onion: 200 g

8. Add the cooled onion to the ground ingredients. Add coriander and ucho-suneli, and mix well.

   Required ingredients:

   • Ground coriander: 1 g
   • Utskho-suneli: 2 g

9. Try the mixture and add salt and pepper to taste. Mix again.

   Required ingredients:

   • Salt:  to taste
   • Salt:  to taste

10. Roll the mixture into balls the size of a small chicken egg.

11. Serve the pkhali balls decorated with pomegranate seeds and cilantro leaves.

    Required ingredients:

    • Pomegranate seeds:  to taste
    • Coriander:  to taste