Beetroot pkhali with lettuce leaves
1 serving
120 minutes
Beet pkhali is a traditional Georgian dish that embodies the richness of Caucasian flavors. Its history traces back to ancient Georgian cuisine, where vegetable appetizers generously seasoned with nuts and spices became the region's hallmark. Beet pkhali captivates with the tender, slightly sweet texture of boiled beets that perfectly complements the aroma of cilantro, the spiciness of onions, and the softness of walnuts. Pomegranate seeds complete the composition, adding a bright tang and aesthetic appeal to the dish. Pkhali is served as neat balls garnished with fresh lettuce leaves, making it not only delicious but also an impressive element of the feast. It works well as an independent appetizer or as part of a traditional Georgian table, filling it with warmth and hospitality.
1
Boil the beetroot, cool it down, and peel it.
- Beetroot: 100 g
2
Pass onion, celery, and beet through a meat grinder, mix, add chopped walnuts and cilantro, salt, and spices.
- Red onion: 5 g
- Celery: 15 g
- Beetroot: 100 g
- Shelled walnuts: 14 g
- Cilantro: 35 g
- Salt: to taste
- Ground black pepper: 1 g
3
Serve in 50-gram balls, garnished with pomegranate seeds and fresh salad leaves.
- Pomegranate seeds (arils): 5 g
- Mixed salad leaves: to taste
