Follow these steps for perfect results
beetroot
stemmed, washed, and dried
Georgian walnut sauce
fresh parsley
chopped
tarragon vinegar
salt
to taste
Preheat oven to 375F.
Wrap the beets in aluminium foil.
Bake until tender, approximately 1-1/4 hours.
Cool completely.
Peel the beets and cut into pieces.
Mince the beets in a food processor.
Combine the minced beets with the Georgian walnut sauce in a bowl.
Add the chopped parsley and tarragon vinegar.
Mix thoroughly.
Season with salt to taste.
Taste and add more vinegar, if desired.
Cover and refrigerate for at least 4 hours to allow flavors to meld.
To serve, spread the pkhali on a plate.
Smooth the top with a spatula.
With a knife, make a pattern of diamonds in the top.
Expert advice for the best results
Roasting the beets brings out their natural sweetness.
Adjust the vinegar to taste for desired level of tanginess.
Allow the pkhali to chill for at least 4 hours for the flavors to meld properly.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance
Spread on a plate, smoothed, with diamond pattern. Drizzle with olive oil. Garnish with chopped walnuts and fresh herbs.
Serve chilled as an appetizer or side dish.
Serve with Georgian bread.
Crisp and refreshing
Earthy notes complement the dish.
Discover the story behind this recipe
Pkhali is a traditional Georgian dish often served at Supra (Georgian feast).
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