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Home Pricing Community My Recipes

Home Pricing Community My Recipes

red beet pkhali

4.0

2 red beets to 170 grams when cooked and peeled

1 42 grams walnuts, preferably freshly shelled

2 small garlic cloves, minced

1 tablespoon minced red spring onion

1 ½ tablespoons finely chopped fresh parsley

⅛ teaspoons ground coriander

⅛ teaspoon ground fenugreek

A small pinch of cayenne pepper

⅛ teaspoon fine sea salt

1 ½ tablespoons / 22.5 ml water

¾ tablespoon / 11.25 ml sherry vinegar

½ tablespoon / 7.5 ml sherry vinegar

Heat the oven to 375 F / 190 C & roast the walnuts while it's heating up if roasting the beets
Scrub the red beets well. Wrap each beet in foil and place them on a baking sheet. Put the beets in the oven and roast them until easily pierced with a blade. Check after 45-60 minutes (depending on the beets' size) and gauge the cooking time remaining.
Let the red beets cool until easy to handle, then slip off the skin. Weigh the amount you need for the recipe. Cut the beets in bite-sized pieces and set them aside.
Grind the walnuts in a food processor. Place the ground walnuts in a bowl and add all the ingredients. Mix well and set aside.
Process the roasted red beets until coarsely minced. Add to the bowl with the walnut sauce. Mix well.
Cover the bowl and refrigerate for at least 4 hours (6 to 8 is better).
Serve at room temperature.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineGeorgian

Occasions📆Everyday🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 109 weeks ago

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